Baked Lemon Herb Chicken with Veggies
This recipe combines lean protein with colorful vegetables for a balanced plate. The fresh herbs and lemon add flavor without heavy sauces.
Ingredients
- 4 boneless skinless chicken breasts
- 2 lemons zested and juiced
- 3 tbsp olive oil
- 3 garlic cloves minced
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- Salt and black pepper to taste
- 1 lb baby potatoes halved
- 1 red bell pepper sliced
- 1 zucchini sliced
- 1 cup baby carrots
- 1 tsp dried oregano
- Fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 400°F.
- In a bowl, mix lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, salt, and pepper.
- Place chicken breasts in a baking dish and pour half of the lemon herb marinade over them. Let marinate for 10 minutes.
- In a separate bowl, toss baby potatoes, bell pepper, zucchini, and baby carrots with remaining marinade and oregano.
- Arrange the vegetables around the chicken in the baking dish.
- Bake uncovered for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender.
- Garnish with fresh parsley before serving.