Description
A wholesome and zesty Lemon Herb Chicken paired with perfectly roasted vegetables, making it a nutritious and flavorful one-pan meal.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons dried Italian herbs or mixed herbs
- 3 garlic cloves, minced
- Salt and pepper, to taste
- 2 cups baby potatoes, halved
- 2 cups carrots, sliced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- Fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix olive oil, lemon juice, lemon zest, herbs, garlic, salt, and pepper.
- Place chicken breasts in a large baking dish and coat with half of the lemon herb mixture.
- In a separate bowl, toss the vegetables with the remaining herb mixture.
- Arrange the vegetables around the chicken in the baking dish.
- Bake for 30-35 minutes, or until the chicken is cooked through and vegetables are tender.
- Optional: Broil for 2-3 minutes for added color.
- Garnish with chopped parsley before serving.
Notes
- Use bone-in chicken for extra flavor and moisture if preferred.
- Can substitute with other vegetables like broccoli or sweet potatoes.
- Marinate chicken ahead for deeper flavor.
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 310
- Sugar: 5g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
