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 Father’s Day recipe, ready in about 50 minutes, pairs chicken breasts, olive oil, and lemon juice for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 carrots, peeled and cut into 1-inch pieces
• 2 medium zucchini, sliced into 1/2-inch rounds
• 1 large red bell pepper, cut into 1-inch pieces

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

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.