
Recipe by
Chef Jeff
Lemon Herb Chicken with Roasted Vegetables
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Description: This one-pan Lemon Herb Chicken with Roasted Vegetables is a quick and easy recipe that is packed with flavor. The chicken is marinated in a tangy lemon herb sauce and then roasted alongside a mix of colorful vegetables. It's a wholesome and satisfying dish that is perfect for a healthy weeknight dinner.
Ingredients:
- 4 boneless, skinless chicken breasts (GI: 0)
- 2 tablespoons olive oil (GI: 0)
- 2 tablespoons freshly squeezed lemon juice (GI: 25)
- 2 cloves garlic, minced (GI: 0)
- 1 teaspoon dried thyme (GI: 0)
- 1 teaspoon dried oregano (GI: 0)
- 1/2 teaspoon salt (GI: 0)
- 1/4 teaspoon black pepper (GI: 0)
- 1 red bell pepper, sliced (GI: 10)
- 1 yellow bell pepper, sliced (GI: 10)
- 1 zucchini, sliced (GI: 20)
- 1 red onion, sliced (GI: 10)
Cooking instructions:
- Preheat your oven to 425°F (220°C).
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried thyme, dried oregano, salt, and black pepper to make the marinade.
- Place the chicken breasts in a Ziploc bag or a shallow dish and pour the marinade over them. Make sure the chicken is evenly coated. Let it marinate in the refrigerator for at least 30 minutes.
- While the chicken is marinating, prepare the vegetables. Place the sliced bell peppers, zucchini, and red onion on a large baking sheet lined with parchment paper. Drizzle with a little olive oil and sprinkle with salt and pepper.
- Once the chicken has marinated, remove it from the fridge and place it on the baking sheet with the vegetables. Discard any excess marinade.
- Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove from the oven and let the chicken rest for a few minutes before serving.
- Serve the Lemon Herb Chicken alongside the roasted vegetables, and enjoy!
Flavor Profile: This dish offers a burst of fresh flavors from the tangy lemon juice, aromatic herbs, and the natural sweetness of the roasted vegetables. The chicken is moist and tender, while the roasted vegetables add a satisfying crunch and earthy taste. It's a well-balanced dish that is both savory and refreshing.
Serving Size: This recipe serves 4 people.
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