Herb-Crusted Lemon Chicken with Roasted Vegetables

Name: Herb-Crusted Lemon Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Yield: 2
Ingredients: 2 chicken breasts; 2 tablespoons olive oil; 1 lemon; 1 tablespoon fresh parsley; 1 teaspoon dried thyme; 1 cup mixed vegetables (bell peppers, zucchini, carrots); Salt to taste; Pepper to taste

Prep 15 minutes | Cook 30 minutes | Intermediate | Serves 2 | Contemporary American

This stunning dish combines the bright flavors of lemon and fresh herbs, enveloping succulent chicken in a crispy crust. Paired with vibrant, roasted vegetables, it's a symphony of taste and color that brings warmth and joy to any dining table.

What you have

2 chicken breasts
2 tablespoons olive oil

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1 lemon
1 tablespoon fresh parsley
1 teaspoon dried thyme
1 cup mixed vegetables (bell peppers, zucchini, carrots)
Salt to taste
Pepper to taste

1 lemon

1 tablespoon fresh parsley

1 teaspoon dried thyme

1 cup mixed vegetables (bell peppers, zucchini, carrots)

Salt to taste

Pepper to taste

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Method

Step 1: Preheat the oven to 400°F (200°C).
Step 2: In a small bowl, mix the zest and juice of the lemon with olive oil, minced parsley, thyme, salt, and pepper.
Step 3: Brush the chicken breasts with the lemon herb mixture and place them on a baking sheet.
Step 4: Toss the mixed vegetables in the remaining herb mixture, spreading them around the chicken on the baking sheet.
Step 5: Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender, basting the chicken halfway through.
Step 6: Let the chicken rest for a few minutes before slicing and serving with the roasted vegetables.

Serving suggestion

Creamy Garlic Mashed Potatoes

A crisp Sauvignon Blanc

Cook this with Savi