Go Back
lemon herb chicken &vegies
Print Recipe

Lemon Herb Chicken & Veggies Recipe

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Calories: 400kcal

Ingredients

  • 2 –3 boneless skinless chicken breasts – Or thighs if you like a bit more juiciness.
  • 2 tablespoons olive oil – Or any neutral cooking oil.
  • 1 lemon – Juice and zest for that bright zingy flavor.
  • 2 teaspoons dried herbs – Thyme rosemary, oregano, or your favorite combo.
  • Salt & pepper – Obvs for taste.
  • 4 cups mixed veggies – Think broccoli bell peppers, carrots, zucchini—cut into bite-sized pieces.
  • Optional extras: garlic powder paprika, fresh parsley for garnish, or a pinch of chili flakes if you’re feeling spicy.

Instructions

  • Preheat your oven to 400°F (200°C). This isn’t rocket science, but it’s key. Don’t skip it.
  • Prep the chicken. Pat it dry, drizzle with half the olive oil, sprinkle with herbs, salt, and pepper. Don’t be shy—season like you mean it.
  • Prep the veggies. Toss with remaining olive oil, a pinch of salt, and a little pepper. Optional: sprinkle garlic powder or paprika for extra oomph.
  • Arrange on a baking sheet. Chicken in the middle, veggies spread around. Give them a little elbow room—they need space to roast, not steam.
  • Roast for 20–25 minutes. Check the chicken with a meat thermometer—165°F (74°C) is your golden number. Veggies should be tender and lightly caramelized.
  • Add the lemon. Squeeze juice over the chicken and veggies, sprinkle with zest, and toss lightly. Optional: garnish with fresh parsley.
  • Serve and enjoy. Crunchy, bright, juicy, and ridiculously tasty.