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A perfectly baked chicken, golden brown and glistening

Lemon Herb Baked Chicken with Roasted Vegetables

Enjoy a delicious and healthy meal with this lemon herb baked chicken and roasted vegetables recipe. The chicken is marinated in a zesty lemon-herb mixture and baked alongside colorful vegetables for a complete dish.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Paper towels
  • Medium bowl
  • Large, sealable plastic bag or shallow dish
  • Large baking sheet
  • Meat thermometer

Ingredients
  

For Your Baked Chicken Base:

  • 4 boneless, skinless chicken breasts about 1.5-2 lbs total

Marinade 1: Lemon Herb

  • ½ cup olive oil
  • ¼ cup fresh lemon juice
  • 2 cloves garlic minced
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper

For Roasted Vegetables (optional but recommended):

  • 1 bell pepper (any color) chopped
  • 1 zucchini chopped
  • ½ red onion roughly chopped
  • 1 cup cherry tomatoes
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions
 

Preparation

  • Pat the chicken breasts dry with paper towels.
  • In a medium bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, dried oregano, salt, and black pepper for the Lemon Herb marinade.
  • Place the chicken breasts in a large, sealable plastic bag or shallow dish and pour the marinade over them, ensuring full coverage.
  • Refrigerate the chicken to marinate for at least 2 hours, or ideally 4-6 hours, for optimal flavor.
  • Preheat your oven to 400°F (200°C) when ready to cook.

Cooking

  • Line a large baking sheet with parchment paper or foil and arrange the marinated chicken in a single layer, discarding any leftover marinade.
  • In a separate bowl, toss the chopped bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper.
  • Bake the chicken for 20 minutes, then add the tossed vegetables to the baking sheet around the chicken.
  • Continue baking for another 10-15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender-crisp.

Serving

  • Remove the chicken and vegetables from the oven and let the chicken rest for 5-10 minutes to redistribute juices.
  • Serve the chicken immediately with the roasted vegetables.

Notes

For best results, marinate the chicken for at least 4 hours. You can also prepare the vegetables while the chicken is marinating to save time. If you don't have fresh herbs, you can substitute with dried herbs, using ⅓ of the amount. Always ensure chicken is cooked to 165°F (74°C) for food safety.