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Fresh Lemon Herb Chicken Recipe Easy Roasted Spring Vegetables Meal

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A quick and easy fresh lemon herb chicken paired with roasted spring vegetables, perfect for a light and flavorful dinner that comes together in about 35 minutes.

Ingredients

Scale
  • 1 to 1.5 pounds boneless, skinless chicken breasts
  • Juice and zest of 1 large lemon (about 3 tablespoons juice)
  • 2 tablespoons fresh herbs (rosemary, thyme, parsley), finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 bunch asparagus (12–15 spears), trimmed
  • 8–10 baby carrots, peeled
  • 8–10 small radishes, halved
  • 1 pound new potatoes, halved or quartered
  • Optional: 2 tablespoons white wine or chicken broth for extra moisture

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, whisk together olive oil, lemon juice and zest, minced garlic, chopped herbs, salt, and pepper. Add chicken breasts and toss to coat thoroughly. Let marinate for about 10 minutes while prepping vegetables.
  3. On a large baking sheet, spread out asparagus, baby carrots, radishes, and new potatoes. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat evenly. Arrange in a single layer.
  4. Nestle the marinated chicken breasts among the vegetables on the baking sheet. Pour any leftover marinade over the chicken and veggies.
  5. Roast in the oven for 20-25 minutes, flipping vegetables and turning chicken halfway through. Chicken is done when internal temperature reaches 165°F (74°C) and vegetables are tender with golden edges.
  6. Remove from oven and let chicken rest for 5 minutes before slicing. Optionally, sprinkle with fresh parsley or lemon zest before serving.

Notes

Do not marinate chicken for too long to avoid drying out; about 10 minutes is sufficient. Use a meat thermometer to ensure chicken reaches 165°F. If vegetables brown too quickly, loosely cover with foil halfway through roasting. For extra sauce, deglaze pan with white wine or broth and a pat of butter. Leftovers keep well refrigerated for up to 3 days and reheat gently to maintain moisture.

Nutrition

Keywords: lemon herb chicken, roasted vegetables, spring vegetables, easy dinner, quick chicken recipe, healthy chicken, one-pan meal

Find it online: https://emmaoven.com/fresh-lemon-herb-chicken-recipe-easy-roasted-spring-vegetables-meal/