Grilled Citrus-Herb Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Juicy grilled chicken marinated in bright citrus and fresh herbs paired with a medley of roasted seasonal vegetables. This Mediterranean-inspired Father’s Day recipe, ready in about 50 minutes, pairs chicken breasts, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 pieces (6 oz each) chicken breasts
• 3 tbsp olive oil
• 1/4 cup lemon juice
• 1/4 cup orange juice
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 3 minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch pieces red bell pepper

The grilling tools we’d reach for here → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a bowl, whisk together 3 tbsp olive oil, 1/4 cup lemon juice, 1/4 cup orange juice, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create a marinade.
2. Step 2: Place 4 chicken breasts in a large zip-top bag and pour marinade over them, seal, and refrigerate for at least 1 hour or up to 4 hours.
3. Step 3: Preheat oven to 425°F. Toss 3 peeled and chopped carrots, 2 sliced zucchini, and 1 chopped red bell pepper with 1 tbsp olive oil and a pinch of salt and pepper on a baking sheet. Roast vegetables for 20-25 minutes until tender and edges begin to brown.
4. Step 4: Preheat grill or grill pan to medium-high heat. Remove chicken breasts from marinade, shaking off excess, and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
5. Step 5: Let chicken rest for 5 minutes before slicing. Serve sliced chicken alongside the roasted vegetables.