Description

This bright and flavorful Lemon Herb Chicken with Roasted Vegetables is a one-pan spring and summer dinner that’s weeknight easy, meal-prep friendly, and bursting with seasonal freshness.

Ingredients

Scale

2 large boneless, skinless chicken breasts
3 tbsp olive oil
Juice and zest of 1 lemon
2 garlic cloves, minced
1 tsp Dijon mustard
1 tsp honey (optional)
1 tsp dried oregano
1 tsp dried thyme
Salt & pepper to taste
1 cup baby potatoes, halved
1 cup carrots, peeled and sliced
1 cup green beans, trimmed
2 tbsp olive oil
Salt, pepper, and a pinch of paprika

Instructions

In a bowl, whisk together olive oil, lemon juice and zest, garlic, Dijon, honey, and herbs. Season with salt and pepper. Add chicken and coat well. Marinate in the fridge for 30 minutes or overnight.
Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
Toss potatoes and carrots with olive oil, salt, pepper, and paprika. Roast on sheet pan for 15 minutes.
Scoot veggies to one side. Add marinated chicken and green beans to the other. Drizzle remaining marinade over all.
Roast for 20–25 minutes until chicken is cooked through (165°F) and veggies are golden.
Let chicken rest for 5 minutes before slicing. Serve hot, garnished with fresh herbs and lemon wedges if desired.

Notes

Try chicken thighs for a juicier option. Zucchini, asparagus, or bell peppers work well in place of green beans. Add Parmesan or feta before serving for extra flavor.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 350
Sugar: 5g
Sodium: 220mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 28g
Cholesterol: 85mg

Keywords: lemon chicken, roasted vegetables, spring dinner, summer dinner, sheet pan meal, easy healthy dinner