Aperol-Orange Herb Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Succulent chicken breasts bathed in a vibrant citrus-bitter glaze, paired with caramelized seasonal vegetables for a bright Mediterranean dinner. This Mediterranean-inspired one-pot recipe, ready in about 40 minutes, pairs boneless chicken breasts, Aperol, fresh orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) boneless chicken breasts
• 2 tbsp Aperol
• 1/4 cup fresh orange juice
• 2 tbsp olive oil
• 4, minced garlic cloves
• 1 tsp dried oregano
• 2 cups, quartered mixed vegetables (carrots, zucchini, cherry tomatoes)
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Season chicken breasts with 1/4 tsp salt and 1/8 tsp pepper, then place in a baking dish.
2. Step 2: Whisk together 2 tbsp Aperol, 1/4 cup orange juice, 1 tbsp olive oil, minced garlic, and dried oregano; pour evenly over chicken and marinate for 15 minutes.
3. Step 3: Arrange 2 cups mixed vegetables around chicken, drizzle with remaining 1 tbsp olive oil, and season with 1/4 tsp salt and 1/8 tsp pepper. Roast for 20-25 minutes until chicken reaches 165°F (74°C) and vegetables are tender with golden edges.
4. Step 4: Let rest 5 minutes before serving, spooning pan juices over chicken and vegetables.