Zesty Lemon Herb Chicken & Roasted Veggie Medley
This vibrant dish features tender, herb-marinated chicken and a colorful medley of roasted vegetables, all brought together with a zesty lemon kick. It's a perfect one-pan meal for a healthy and flavorful weeknight dinner.
Equipment
- large bowl
- large baking sheet
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts cut into 1-inch cubes
- 2 cups broccoli florets
- 1 large bell pepper (any color), chopped into 1-inch pieces
- 1 cup cherry tomatoes halved
- 1/2 red onion cut into wedges
- 2 cloves garlic minced
Dressing & Seasoning
- 2 tbsp olive oil
- 1 lemon juiced and zested
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper to taste
Garnish (Optional)
- Fresh parsley chopped
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper.
Assembly & Roasting
- Add chicken and all vegetables to the bowl, then toss to ensure even coating with the seasoning.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet, using two sheets if necessary to avoid overcrowding.
- Roast for 20-25 minutes, or until the chicken is cooked through and vegetables are tender-crisp; stir halfway for even roasting.
Finishing Touches
- Remove from the oven, taste and adjust seasonings, and garnish with fresh chopped parsley if desired before serving.
Notes
For an extra layer of flavor, consider marinating the chicken and vegetables for at least 30 minutes in the lemon-herb mixture before roasting. Ensure the chicken reaches an internal temperature of 165°F (74°C) for food safety. Feel free to customize the vegetable medley with your favorites, such as zucchini, asparagus, or bell peppers of different colors.