Easy Baked Lemon Herb Chicken Breast with Roasted Vegetables
A simple, healthy one-pan meal featuring juicy, flavorful chicken breasts infused with lemon and fresh herbs, paired with tender roasted vegetables for a complete dinner. Perfect for busy weeknights with minimal cleanup.
Ingredients
Ingredients
- 2 lb boneless, skinless chicken breasts about 4 pieces, pounded to even thickness
- 1 lb mixed vegetables such as broccoli florets, bell peppers, and red onion, cut into 1-inch pieces
- 3 tbsp olive oil divided
- 2 tbsp fresh lemon juice about 1 lemon
- 1 tbsp fresh lemon zest finely grated
- 2 tsp dried Italian seasoning or a blend of dried oregano, thyme, and rosemary
- 3 clove garlic minced
- 1 tsp salt divided
- 0.5 tsp black pepper freshly ground, divided
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. Make-Ahead: Marinate the chicken up to 24 hours in advance. Vegetables can be chopped and stored in the fridge for 1 day. Variations: Swap the vegetables for potatoes, zucchini, or asparagus. For a dairy-free option, ensure no butter is added. Serving Suggestion: Pair with a simple quinoa or rice pilaf for a more substantial meal.