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Lemon Herb Chicken with Vegetables

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4

Ingredients
  

  • Lemon Herb Marinade:
  • ¼ cup olive oil
  • ¼ cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 4 cloves garlic minced
  • 2 tablespoons fresh rosemary chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh oregano chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Chicken and Vegetables:
  • 4 boneless skinless chicken breasts 1½ lbs
  • 1 lb baby potatoes halved
  • 3 medium carrots cut into 2-inch pieces
  • 1 red bell pepper cut into 1-inch pieces
  • 1 yellow bell pepper cut into 1-inch pieces
  • 1 medium red onion cut into wedges
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Garnish:
  • Fresh parsley chopped
  • Lemon wedges

Instructions
 

  • Preheat oven to 400°F.
  • Whisk together olive oil, lemon juice, zest, garlic, rosemary, thyme, oregano, salt, and pepper.
  • Place chicken in bowl. Pour half the marinade over. Toss to coat. Set aside.
  • Combine potatoes, carrots, peppers, and onion in bowl.
  • Add 2 tablespoons olive oil, salt, and pepper. Toss.
  • Arrange vegetables in single layer in baking dish.
  • Place chicken on top of vegetables. Space evenly.
  • Drizzle remaining marinade over chicken and vegetables.
  • Cover with aluminum foil.
  • Bake 25 minutes covered.
  • Remove foil. Bake 10 to 12 more minutes until chicken reaches 165°F.
  • Rest 5 minutes.
  • Garnish with parsley. Serve with lemon wedges.

Notes

  • Marinate chicken 30 minutes to 2 hours for more flavor
  • Cut vegetables similar sizes for even cooking
  • Cover with foil to keep chicken moist
  • Use meat thermometer — chicken done at 165°F
  • Let chicken rest 5 minutes before serving
  • Use fresh lemon juice for best flavor
  • Save pan juices to spoon over chicken
  • Chicken thighs work — same cooking time
  • Can prep ahead up to 4 hours
  • Store leftovers up to 4 days