Name: Italian Lemon Herb Chicken with Roasted Vegetables
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs total); 2 tbsp olive oil, divided; 1 large lemon, zested and juiced; 1 tsp dried oregano; 1 tsp dried thyme; 1/2 tsp salt; 1/2 tsp black pepper; 1 lb zucchini, sliced into rounds; 1 red bell pepper, cut into strips; 1 yellow bell pepper, cut into strips; 1 small red onion, cut into wedges

Italian Lemon Herb Chicken with Roasted Vegetables

RoastedCelery6978

This Italian Lemon Herb Chicken with Roasted Vegetables is a fresh, light, and satisfying dinner that comes together quickly and delivers bold, bright flavors without relying on heavy sauces. The marinade infuses the chicken with zesty lemon and classic Italian herbs, while high-heat roasting caramelizes the vegetables for maximum flavor and texture. This dish feels special yet is easy enough for a busy weeknight, making it perfect for anyone looking to eat well and support weight-loss goals. The simple, colorful presentation makes it a dinner you'll be excited to serve and enjoy!

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
In a medium bowl, combine lemon zest, lemon juice, 1 tbsp olive oil, oregano, thyme, salt, and black pepper. Add chicken breasts and toss to coat. Let marinate for at least 10 minutes while prepping vegetables.
Spread zucchini, bell peppers, and red onion evenly on the prepared baking sheet. Drizzle with remaining 1 tbsp olive oil and a pinch of salt and pepper. Toss vegetables to coat and spread in a single layer.
Move vegetables to the edges of the baking sheet. Place marinated chicken breasts in the center. Pour any extra marinade over the chicken.
Roast in the oven for 22-25 minutes, flipping chicken halfway, until chicken is cooked through (internal temp 165°F/74°C) and vegetables are tender and slightly caramelized.
Let chicken rest for 3-4 minutes before slicing. Serve chicken slices with roasted vegetables, drizzling any pan juices over the top.