Description
A flavorful and easy meal of roasted lemon chicken and vibrant vegetables, perfect for family gatherings or cozy weeknight dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, broccoli)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons dried herbs (e.g., thyme, rosemary, oregano)
- Salt and pepper to taste
- Lemon slices for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Combine olive oil, lemon juice, dried herbs, salt, and pepper in a large bowl to make the marinade.
- Add the chicken breasts to the bowl and coat them thoroughly with the marinade. Let them marinate for at least 15-30 minutes.
- Arrange the marinated chicken and mixed vegetables on a sheet pan, ensuring the chicken is not overcrowded.
- Roast in the oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the vegetables are tender.
- Garnish with lemon slices before serving and enjoy!
Notes
Marinate for a few hours or overnight for best flavor. Use a meat thermometer for chicken doneness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken, sheet pan dinner, roasted vegetables, lemon herb, family meal