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 extra virgin olive oil - Juice and zest of 2 fresh lemons - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and freshly cracked black pepper, to taste - Fresh parsley, chopped (for garnish) The chicken breasts are the star of this dish. They soak up the zesty marinade, making every bite flavorful. Fresh vegetables add color and crunch. I love using Brussels sprouts, baby potatoes, and bell peppers for their taste and texture. Garlic brings a delicious aroma and depth to the dish. The olive oil helps everything roast nicely. - Additional herbs - Variety of vegetables You can mix in more herbs like rosemary or basil. They add extra flavor. Feel free to swap out vegetables too. Carrots, zucchini, or asparagus work well. This recipe is flexible, so use what you have! - Mixing bowls - Baking sheet - Measuring utensils You need a mixing bowl to blend the marinade. A baking sheet is key for roasting everything together. Measuring utensils help you get the amounts just right. Having the right tools makes cooking easier and more fun! {{ingredient_image_2}} First, set your oven to 400°F (200°C). This temperature helps cook the chicken and veggies perfectly. Next, prepare a large rimmed baking sheet. You can line it with parchment paper or lightly grease it. This step keeps the food from sticking and makes cleanup easier. In a sizable mixing bowl, whisk together these ingredients: - 1/4 cup extra virgin olive oil - Juice and zest of 2 fresh lemons - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and freshly cracked black pepper Mixing these together creates a bright and zesty marinade. Marinating the chicken is key. It adds flavor and keeps the meat juicy. Let the chicken sit in the marinade for at least 15 minutes. Now, toss your veggies in a separate bowl. Use these: - 2 cups Brussels sprouts, halved - 2 cups baby potatoes, quartered - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced Drizzle with olive oil, salt, and pepper. Make sure they’re evenly coated. Next, place the marinated chicken on one side of the baking sheet. Spread the veggies on the other side. This helps everything cook evenly. Slide the baking sheet into the oven and bake for 25-30 minutes. The chicken is ready when it reaches 165°F (75°C). The veggies should be tender and slightly caramelized. For a nice finish, switch to broil for 2-3 minutes. Watch carefully to avoid burning. After cooking, let the dish rest for 5 minutes. This helps the juices settle in the chicken. Before serving, sprinkle fresh parsley on top for color and flavor. For the best flavor, marinate your chicken for at least 15 minutes. This short time gives the chicken a nice zest. If you can, let it marinate for 30 minutes or more. A longer marination allows the flavors to really sink in. You will taste the difference in every juicy bite. To check if the chicken is done, use a meat thermometer. The chicken should reach 165°F (75°C). This ensures it is safe to eat and stays moist. For crispy veggies, spread them out well on the sheet. This lets them roast evenly and get that nice caramel color. If you want extra crispness, broil for a few minutes at the end. Just watch it closely! For a lovely presentation, serve the chicken and veggies on a large platter. Drizzle any leftover marinade over everything. This adds flavor and makes it look vibrant. You can also add lemon wedges on the side. They not only look nice but give a fresh taste. Pair this dish with a simple salad or rice for a complete meal. Enjoy your delicious feast! Pro Tips Marination Time Matters: For the best flavor, marinate the chicken for at least 30 minutes to 1 hour. If time allows, marinating overnight in the fridge will yield even tastier results. Veggie Variety: Feel free to mix and match your vegetables! Carrots, zucchini, or asparagus can also work beautifully in this dish. Check for Doneness: Always use a meat thermometer to check that chicken has reached an internal temperature of 165°F (75°C) to ensure it's safe to eat. Use Parchment Paper: Lining your baking sheet with parchment paper not only prevents sticking but also makes for easier cleanup! {{image_4}} You can switch out Brussels sprouts for other veggies. Try green beans or zucchini instead. Both add nice colors and textures. If you want more crunch, use carrots or snap peas. They roast well and taste great with lemon. For bell peppers, mix colors for a fun look. You can use orange or green bell peppers. Each type brings its own flavor. You can also try mushrooms or eggplant for a different taste and texture. If you prefer dark meat, use chicken thighs or drumsticks. They stay juicy and are full of flavor. Just make sure to adjust the cooking time. Thighs and drumsticks need a few extra minutes to cook through. For a vegetarian option, use chickpeas or tofu. Both soak up flavors well. Toss them in the same marinade for a tasty twist. Roasting them with veggies gives you a filling meal. To change the flavor, add spices like paprika or cumin. These spices bring warmth and depth to the dish. You can also add red pepper flakes for heat. Just a pinch can turn the dish spicy and exciting. Adding fresh herbs like basil or cilantro can brighten the meal. You can mix in lemon zest for an extra kick of citrus. This adds freshness and enhances the lemony flavor. After you enjoy your Sheet Pan Lemon Herb Chicken and Veggies, store any leftovers in a sealed container. This helps keep the food fresh. You can store it in the fridge for about three to four days. To ensure the best taste, let the dish cool before sealing. Avoid stacking too much on top of each other, as this can make the food soggy. If you want to keep the chicken juicy, try to store it in its marinade. To freeze the chicken and veggies, first, let them cool completely. Place them in freezer-safe bags, removing as much air as possible. This helps prevent freezer burn. You can freeze the dish for up to three months. When you’re ready to eat, thaw it overnight in the fridge. For reheating, place it in the oven at 350°F (175°C) for about 20-25 minutes. This brings back the crispness of the veggies and keeps the chicken moist. This dish is perfect for meal prep! You can make a big batch at the start of the week. Divide it into single servings and store in the fridge. This makes it easy to grab and go. For quick reheats, place the meal in the microwave for about two to three minutes. You can also pop it back in the oven for a few minutes to crisp it up again. Enjoy your healthy meals all week long! To check if your chicken is ready, use a meat thermometer. The internal temperature should reach 165°F (75°C). This ensures the chicken is safe to eat. Look for visual signs too. The chicken should be white inside, not pink. The juices should run clear when you cut into it. Yes, you can use frozen chicken! Just remember, it will take longer to cook. You should add an extra 10-15 minutes to your cooking time. For best results, let the chicken thaw a bit before marinating. This helps the marinade soak in better. You can serve this dish with many sides. Here are a few ideas: - Steamed rice - Quinoa - A fresh green salad For drinks, a chilled white wine pairs nicely. Try a Sauvignon Blanc or a Pinot Grigio for a bright touch! This blog post guides you through making a simple and tasty Sheet Pan Lemon Herb Chicken. You learned about key ingredients, tools, and step-by-step instructions, ensuring success. I shared tips for marinating and cooking the dish perfectly. You also found variations and ways to store leftovers. Try these ideas and techniques to create your own meals. With a few tweaks, you can enjoy a delicious dish again and again. Cooking can be fun, healthy, and simple!$

Zesty Lemon Herb Chicken & Veggie Medley

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

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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 extra virgin olive oil
2 pieces fresh lemons, juice and zest
1 teaspoon dried oregano
1 teaspoon dried thyme
to taste salt and freshly cracked black pepper
for garnish fresh parsley, chopped

Instructions

Preheat the Oven: Set your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or lightly grease it to prevent sticking.
Make the Marinade: In a sizable mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, and a generous pinch of salt and pepper.
Marinate the Chicken: Add the chicken breasts to the marinade, making sure each piece is generously coated. Allow the chicken to marinate for at least 15 minutes while you prepare the vegetables.
Prepare the Vegetables: In a separate bowl, toss the halved Brussels sprouts, quartered baby potatoes, and sliced bell peppers with a light drizzle of olive oil, as well as salt and pepper to taste.
Arrange on the Baking Sheet: Place the marinated chicken breasts on one side of the prepared baking sheet. On the opposite side, spread the seasoned vegetables out evenly.
Bake the Meal: Slide the baking sheet into the preheated oven and bake for 25-30 minutes.
Broil for Extra Crispness: If you desire a beautiful golden-brown finish, switch to the broil setting for an additional 2-3 minutes.
Rest and Garnish: Once cooked, remove the baking sheet from the oven and let it rest for 5 minutes. Just before serving, sprinkle chopped fresh parsley over everything.

Notes

Serve with lemon wedges for an extra zesty touch.

Keyword chicken, herbs, lemon, roasted vegetables