Simple Lemon and Herb Chicken With Roasted Vegetables

Author Of Stella Coast

Grace

Feel good about what’s for dinner with this incredibly delicious Lemon and Herb Chicken with Roasted Vegetables.

Why You’ll Love Lemon and Herb Chicken with Roasted Vegetables

This Lemon and Herb Chicken with Roasted Vegetables is one of my go-to weeknight dinners. This dish combines fresh flavors and is easy to prepare, making it perfect for any meal. Roasted chicken and vegetables is one of those meals I’ve made so many times, tweaking the marinade, cooking times, how I chop the vegetables, that I’ve mastered the ultimate way to prepare it. I always feel good knowing I’m eating something packed with vegetables and protein and it’s a huge bonus when it tastes as good as this! The lemony, garlic, herb marinade is drinkable and has become one of my favorite ways to prepare chicken. Whether you are cooking for family or friends, it is sure to please everyone at the table. I hope you love it as much as I do!

Looking for more delicious dinner recipes? Try our Chicken Marsala Fettuccine, Slow Cooker Red Wine Beef Short Ribs, or Shrimp Linguine!

This post may include affiliate links. This means that if you click on them and make a purchase, we may earn a small commission at no extra cost to you! We only promote products and services that we truly believe in. Your support helps us keep creating valuable content for you! If you have any questions, feel free to reach out!

Ingredients

• Chicken Breast – Or thighs, if that’s what you prefer
• Olive Oil
• Lemon Juice and Zest
• Fresh Rosemary
• Fresh Thyme
• Oregano
• Ground Mustard
• Garlic – minched
• Carrots – chopped
• Zucchini – sliced
• Yellow Squash – sliced
• Red Onion – roughly chopped
• Mini Gold Potatoes – quartered

How to Make Lemon and Herb Chicken and Roasted Vegetables

Preheat the oven to 425°F. To make the marinade, combine 1/3 cup olive oil, lemon juice and zest, rosemary, thyme, ground mustard, oregano, 1 teaspoon salt, 1.5 teaspoon pepper, and garlic in a small bowl. Put the chicken breasts and the marinade in a Ziploc bag and let it marinate for at least 30 minutes or overnight.

While the chicken is marinating, roughly chop the veggies. Toss the veggies in a tablespoon of olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Spread on a foil or parchment-lined baking sheet.

Chop the mini potatoes and coat evenly in a tablespoon of olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder and parmesan. Spread on 1/2 of a baking sheet lined with parchment. The other half will be for the chicken.

Place the vegetables and potatoes in the oven for 10 minutes. Add the chicken to the sheet pan with the potatoes and cook everything for another 20-30 minutes. The cook time will vary depending on how big your chicken breasts are. I like to check on them after about 20 minutes and add time as needed.

Substitutions

• You can swap out the chicken breasts for chicken thighs.
• I use mini gold potatoes, but red or fingerlings would be good, too.
• The vegetables I use change every time I make this recipe. Broccoli, asparagus, and bell peppers are good options, too!
• Fresh herbs is always ideal, but it’s totally fine to use dried herbs instead. Use what you have!

Tools You’ll Need

• Sheet pan – I use one for vegetables and one for potatoes and chicken
• Zester and Grater – I use a box grater because it’s all-in-one!
• Cutting Board – To chop and prep vegetables and potatoes
• Good Knives – Make sure they’re sharp and in good shape for safe chopping

Simple Lemon and Herb Chicken With Roasted Vegetables

Recipe by GraceCourse: DinnerDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

70

minutes

Ingredients

• 1.5 lbs boneless skinless chicken breast

• 1/3 cup olive oil for marinade, 2 tablespoons for vegetables and potatoes

• Juice and zest of 2 lemons

• 1 sprig of fresh rosemary, finely chopped

• 2 sprigs of fresh thyme, finely chopped

• 1.5 tsp ground mustard

• 1 teaspoon oregano

• 1 teaspoon salt for marinade, 1 teaspoon for vegetables and potatoes

• 1.5 teaspoons ground pepper, 1 teaspoon for vegetables and potatoes

• 5 cloves garlic, minced

• 1 zucchini

• 1 yellow squash

• 3 large carrots

• 1 red onion

• 1 pound mini gold potatoes

• 1/4 cup grated parmesan cheese

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

Directions

• Preheat the oven to 425°F. To make the marinade, combine 1/3 cup olive oil, lemon juice and zest, rosemary, thyme, ground mustard, oregano, 1 teaspoon salt, 1.5 teaspoons pepper, and garlic in a small bowl and whisk. Put the chicken breasts and the marinade in a Ziploc bag and let it marinate for at least 30 minutes or overnight.
• While the chicken is marinating, roughly chop the veggies. Toss the veggies in a tablespoon of olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Spread on a foil or parchment-lined baking sheet.
• Chop the mini potatoes and coat evenly in a tablespoon of olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder and parmesan. Spread on 1/2 of a baking sheet lined with parchment. The other half will be for the chicken.
• Place the vegetables and potatoes in the oven for 10 minutes. Add the chicken to the sheet pan with the potatoes and cook everything for another 20-30 minutes. The cook time will vary depending on how big your chicken breasts are. I like to check on them after about 20 minutes and add time as needed.