Lemon Herb Chicken with Roasted VegetablesIngredients:
For the Chicken:
1 pound boneless, skinless chicken breasts or thighs 2 tablespoons lemon juice 2 tablespoons olive oil 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon black pepperFor the Vegetables:
1 pound baby carrots 1 pound broccoli florets 1 red bell pepper, cut into chunks 1 zucchini, cut into chunks 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon black pepperInstructions:
1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, combine the chicken, lemon juice, olive oil, oregano, thyme, salt, and pepper.
Toss to coat.
3.
Spread the chicken evenly on a baking sheet.
4.
In another large bowl, combine the carrots, broccoli, bell pepper, zucchini, olive oil, salt, and pepper.
Toss to coat.
5.
Spread the vegetables around the chicken on the baking sheet.
6.
Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.
7.
Let stand for 5 minutes before serving.
Tips:
Use fresh lemons for the best flavor.
You can add other herbs or spices to your liking, such as rosemary, basil, or garlic powder.
Serve with a side of mashed potatoes, rice, or quinoa.
Leftovers can be stored in the refrigerator for up to 3 days.

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