Zesty Lemon Herb Chicken & Veggie Medley

$- 4 boneless, skinless chicken breasts - 2 cups Brussels sprouts, halved - 2 cups baby potatoes, quartered - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 4 cloves garlic, minced - 1/4 cup olive oil - Juice and zest of 2 lemons - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) When you gather your ingredients, think about the fresh flavors. I love how the chicken pairs with the veggies. The lemon brings a bright zing that makes every bite special. The Brussels sprouts add a nice crunch, while the potatoes make it hearty. Make sure to have everything ready. This helps the cooking process flow smoothly. Fresh herbs are key in this dish. They elevate the taste and make your meal feel gourmet, even if it’s a simple sheet pan recipe. The marinade is where the magic happens. The garlic, olive oil, and lemon create a tangy base. This blend infuses the chicken and veggies with flavor. You can adjust the salt and pepper to fit your taste. To finish, don’t forget the parsley. It’s not just for looks. It adds a fresh note that ties everything together. Enjoy the process, and let each ingredient shine! {{ingredient_image_1}} - Preheat the oven to 400°F (200°C). - Prepare the baking sheet with parchment paper or grease it lightly. Start by getting your oven hot. This helps the chicken and veggies cook evenly. Lining the baking sheet makes cleanup easy and keeps the food from sticking. - Combine marinade ingredients in a large mixing bowl. - Coat chicken breasts in the marinade and let sit for at least 15 minutes. In a large bowl, mix olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. This mix makes the chicken full of flavor. Make sure each chicken breast is coated well in the marinade. Let it sit for at least 15 minutes. This gives the chicken time to soak up all those tasty flavors. - Toss Brussels sprouts, baby potatoes, and bell peppers with olive oil, salt, and pepper. - Arrange the marinated chicken and seasoned vegetables on the baking sheet. In another bowl, add Brussels sprouts, baby potatoes, and bell peppers. Drizzle with olive oil, then sprinkle with salt and pepper. Toss them until every piece is coated. This will help bring out their natural sweetness. Now, lay the marinated chicken on one side of the baking sheet. Spread the seasoned veggies on the other side. This way, everything cooks together perfectly. - Bake for 25-30 minutes until chicken reaches 165°F (75°C). - Optionally broil for an additional 2-3 minutes for a golden finish. Slide the baking sheet into your preheated oven. Bake for 25-30 minutes. Use a meat thermometer to check the chicken’s internal temperature. It should hit 165°F (75°C) to ensure it’s safe to eat. If you like a golden finish, broil for an extra 2-3 minutes. - Let the dish rest for 5 minutes. - Garnish with fresh parsley before serving. After baking, take the pan out of the oven and let it rest for 5 minutes. This helps the juices settle in the chicken. Before serving, sprinkle fresh parsley on top. This adds a nice pop of color and freshness. Enjoy your delicious sheet pan lemon herb chicken and veggies! Marinating chicken is key to flavor. I suggest marinating for at least 15 minutes. If you have more time, go for 30 minutes. The longer you marinate, the more the flavors sink in. For even cooking, ensure the chicken breasts are of similar size. This helps them cook at the same rate. Seasonal vegetables taste best. I love using Brussels sprouts, baby potatoes, and bell peppers. You can also try carrots, zucchini, or asparagus. Make sure to cut them into similar sizes for even roasting. Toss your veggies with olive oil, salt, and pepper before roasting. This will help them caramelize nicely in the oven. Pair this dish with rice, a fresh salad, or crusty bread. You can serve it family-style or plate it for guests. Just place the chicken and veggies on a large platter. Garnish with fresh parsley for a pop of color. This adds a nice touch for any meal. Pro Tips Marinate Longer for More Flavor: For an even zestier flavor, marinate the chicken for at least 1 hour or overnight in the refrigerator. Use Fresh Herbs: If available, replace dried oregano and thyme with fresh herbs for a more vibrant taste. Check Vegetable Doneness: Since vegetables vary in cooking time, check Brussels sprouts and potatoes for tenderness before the chicken. Customize Your Veggies: Feel free to substitute or add other vegetables such as carrots or zucchini based on your preference. {{image_2}} You can change chicken to salmon or tofu. Salmon cooks quickly and brings a rich flavor. For salmon, use the same marinating time. Bake it for 15-20 minutes until it flakes easily. Tofu, on the other hand, is great for a meat-free meal. Press and cube the tofu before marinating. Bake it for 20-25 minutes. This way, you get a nice, crisp exterior. Feel free to get creative with your herbs and spices. Instead of oregano and thyme, try basil or rosemary. You can also mix in some paprika for a smoky kick. For a citrus twist, add lime juice or zest. These changes can brighten the dish in a fun way. Explore different flavor profiles to make it your own! Adjust the veggies based on the season. In spring, add asparagus or snap peas for crunch. In summer, zucchini and corn shine bright. Fall brings squash or carrots, while winter offers hearty root veggies like parsnips. Keep the recipe fresh by using what’s in season. This not only enhances flavor but also supports local farms. After enjoying your meal, let the leftovers cool down. Place the chicken and veggies in an airtight container. They can stay fresh in the fridge for up to three days. If you want to keep them longer, freeze the leftovers. They will last for about two months in the freezer. Make sure to label the container with the date for easy tracking. When you are ready to eat again, reheating is key. The best method is to use an oven. Preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15 minutes or until warm. This keeps the chicken juicy and the veggies tender. To avoid drying them out, cover the dish with foil. This helps keep the moisture in, making your meal just as tasty as when it was first cooked. The best way to check chicken is with a meat thermometer. Insert it into the thickest part of the chicken breast. It should read 165°F (75°C) to be safe to eat. This method ensures your chicken is juicy and not overcooked. Remember, if the thermometer reads too low, it needs more time in the oven. Yes, you can use other vegetables! Try carrots, zucchini, or asparagus for variety. Just keep in mind that cooking times may change. Harder veggies, like carrots, may need a bit longer. Softer ones, like zucchini, might cook faster. Always cut them into similar sizes for even cooking. To make this dish low-carb, swap baby potatoes for cauliflower florets. Cauliflower roasts well and packs great flavor. You can also reduce the amount of veggies. Focus on low-carb options like broccoli or spinach. Always check the total carbs in your chosen substitutes to stay on track. This blog post offered a tasty chicken and vegetable recipe with easy steps. You learned about marinating, baking, and garnishing. I shared tips on choosing fresh veggies, serving ideas, and how to store leftovers. Remember, you can swap chicken for other proteins or customize flavors to fit your taste. Cooking can be fun and simple. Try this recipe to enjoy a healthy, delicious meal. Happy cooking!$

Zesty Lemon Herb Chicken & Veggie Medley

A flavorful dish featuring marinated chicken breasts and a colorful medley of vegetables, perfect for a healthy dinner.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
2 cups Brussels sprouts, halved
2 cups baby potatoes, quartered
1 piece red bell pepper, sliced
1 piece yellow bell pepper, sliced
4 cloves garlic, minced
0.25 cup olive oil
2 pieces lemons, juice and zest
1 teaspoon dried oregano
1 teaspoon dried thyme
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Preheat your oven to 400°F (200°C). Prepare a large rimmed baking sheet by lining it with parchment paper or greasing it lightly.
In a large mixing bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. Mix well to create a marinade.
Add the chicken breasts to the marinade, ensuring they are fully coated. Let them marinate for at least 15 minutes while you prepare the vegetables.
In another bowl, toss the Brussels sprouts, baby potatoes, and bell peppers with a drizzle of olive oil, salt, and pepper until evenly coated.
Arrange the marinated chicken breasts on one side of the prepared baking sheet. On the other side, spread the seasoned vegetables.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender and slightly caramelized.
To finish, broil the sheet pan for an additional 2-3 minutes for a golden-brown touch, if desired.
Remove from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley before serving.

Notes

Let the chicken marinate for more flavor.

Keyword baking, chicken, healthy, vegetables