30-Minute Lemon Herb Chicken with Roasted Vegetables

This vibrant, one-pan meal is your answer to a busy weeknight. Tender chicken breasts and crisp, colorful vegetables are tossed in a zesty lemon-herb marinade and roasted to perfection. It’s packed with flavor, protein, and nutrients, with minimal cleanup required.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 lb baby potatoes, halved
• 2 bell peppers (any color), sliced
• 1 medium zucchini, sliced into half-moons
• 1 small red onion, sliced
• 3 tbsp olive oil, divided
• Juice and zest of 1 large lemon
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• 1 tsp salt
• ½ tsp black pepper
• Fresh parsley, for garnish (optional)

Instructions

1. Preheat & Prep: Preheat your oven to 425°F (220°C). In a small bowl, whisk together 2 tbsp olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and pepper.
2. Marinate Chicken: Place chicken breasts in a shallow dish. Pour half of the lemon-herb marinade over the chicken, turning to coat. Set aside to marinate while you chop the vegetables.
3. Toss Vegetables: On a large, rimmed baking sheet, combine the potatoes, bell peppers, zucchini, and red onion. Drizzle with the remaining 1 tbsp of olive oil and the other half of the marinade. Toss until evenly coated.
4. Arrange & Roast: Push the vegetables to the sides of the pan, creating space in the center. Place the marinated chicken breasts in the center. Ensure everything is in a single layer for even cooking.
5. Cook: Roast in the preheated oven for 18-22 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender.
6. Serve: Remove from the oven. Let the chicken rest for 2-3 minutes. Garnish with fresh parsley if desired. Serve immediately, spooning the roasted vegetables and pan juices over the chicken.

Tips for Success

Even Cooking: For uniform chicken breasts, pound them to an even thickness (about ¾ inch) before marinating. This helps them cook quickly and evenly.

Veggie Swap: Feel free to use your favorite roasting vegetables. Broccoli, asparagus, or cherry tomatoes work wonderfully in this recipe.

Meal Prep: This dish stores beautifully. Keep leftovers in an airtight container in the refrigerator for up to 3 days for easy lunches.

Nutrition Information (Per Serving)

Note: Nutrition is an estimate.

• Calories: 380
• Protein: 35g
• Carbohydrates: 25g
• Fat: 15g
• Fiber: 5g