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Easy Lemon Herb Chicken and Veggies

Print Recipe
Course Main Course
Cuisine American
Keyword easydinnerrecipes,, healthymaindishes,
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 1000
Author Lylun Nahar

Ingredients

  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
  • 1 large head of broccoli, cut into florets
  • 1 pint of cherry tomatoes
  • 1 bunch of asparagus, woody ends snapped off
  • 2 tablespoons olive oil
  • 1  lemon, zested and juiced2
  • 2 cloves of garlic, minced
  • 1 teaspoon dried oregano (or thyme
  • 1  teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh parsley, chopped (for garnish)Instructions (The Step-by-Step)

Instructions

  • Preheat & Prepare: Preheat your oven to 400°F (200°C). On a large sheet pan, add the broccoli florets, cherry tomatoes, and asparagus.
  • Make the Marinade: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, oregano, salt, and pepper.
    Easy Lemon Herb Chicken and Veggies
  • Coat Everything: Place the chicken breasts in a large bowl with the vegetables. Pour about three-quarters of the marinade over everything and toss well to make sure it's all evenly coated.
  • Arrange the Pan: Spread the chicken and vegetables in a single, even layer on your sheet pan. Make sure not to overcrowd the pan.
    Easy Lemon Herb Chicken and Veggies
  • Roast: Place the pan in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F / 74°C) and the vegetables are tender and slightly caramelized.
    Easy Lemon Herb Chicken and Veggies
  • Serve: Drizzle the remaining marinade over the hot chicken and veggies. Garnish with fresh parsley and serve immediately.
    Notes

Notes

Notes

  • Don't Overcrowd the Pan! If your ingredients are too crowded, they will steam instead of roast. Use two sheet pans if you need to.
  • Veggie Swaps: This recipe works beautifully with other vegetables like bell peppers, red onion, or zucchini.
  • Chicken Thighs: You can also use boneless, skinless chicken thighs. They may need a few extra minutes to cook.

Kitchen Rescue Tips!

  • The Problem: "My chicken came out a little dry!"
  • The Quick Fix: Don't worry! A quick squeeze of fresh lemon juice or a drizzle of good quality olive oil right before serving will bring back moisture and brightness.
  • How to Prevent It Next Time: The #1 cause of dry chicken is overcooking. A simple meat thermometer is a chef's best friend. Pull the chicken out of the oven as soon as it hits 165°F (74°C).