Lemon Herb Chicken Vegetables (Print version)
Tender lemon herb chicken with roasted vegetables on one pan
# What you'll need:
→ Chicken and Marinade
01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -
→ Vegetables
10 -
11 -
12 -
13 -
14 -
15 -
16 -
17 -
18 -
→ Garnish
19 -
20 -
# How to make it:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a large bowl, whisk together olive oil, lemon zest and juice, garlic, oregano, thyme, paprika, salt, and pepper. Add chicken breasts and toss to coat evenly. Let marinate while preparing vegetables.
03 - In a separate bowl, combine potatoes, carrots, bell peppers, red onion, and broccoli. Drizzle with olive oil, salt, and pepper; toss to coat.
04 - Arrange vegetables on the prepared sheet pan in a single layer. Nestle marinated chicken breasts among the vegetables.
05 - Roast in the oven for 30–35 minutes, or until the chicken is cooked through (internal temperature 165°F) and vegetables are tender and lightly browned.
06 - Remove from oven. Let rest 3 minutes, then garnish with chopped parsley and serve with lemon wedges.
# Expert suggestions:
01 -
- Everything cooks on one pan so cleanup is almost nonexistent
- The lemon herb marinade keeps the chicken incredibly juicy while the vegetables get perfectly caramelized
02 -
- Crowding the pan leads to steaming instead of roasting so use two pans if needed
- Letting the chicken rest before cutting locks in all those juices
03 -
- Pat chicken dry before marinating for better browning and flavor adhesion
- Adding fresh herbs at the end preserves their bright flavor that would fade in the oven