Grilled Lemon-Thyme Chicken with Roasted Spring Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender grilled chicken marinated with fresh lemon and thyme, paired with a medley of roasted spring vegetables perfect for outdoor dining. This mediterranean-inspired grilling ready in about 65 minutes pairs fresh lemon juice, olive oil, fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 40 min Cook: 25 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup fresh lemon juice, 3 tbsp olive oil, 2 tbsp fresh thyme leaves, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Place 4 boneless skinless chicken breasts (6 oz each) in a resealable bag and pour marinade over; refrigerate for at least 30 minutes.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
  3. Step 3: Meanwhile, preheat oven to 425°F. Toss 12 oz baby carrots, 1 lb trimmed asparagus, and 1 large sliced red bell pepper with 1 tbsp olive oil and 1 tbsp balsamic vinegar, and season with a pinch of salt and pepper. Spread on a baking sheet and roast for 15-18 minutes until vegetables are tender and slightly caramelized.
  4. Step 4: Plate grilled chicken with a generous serving of roasted vegetables, garnish with extra thyme if desired, and serve warm for an outdoor meal.

Equipment for this recipe

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Frequently asked questions

How long does Grilled Lemon-Thyme Chicken with Roasted Spring Vegetables take to make?

Total time is about 65 minutes (40 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Lemon-Thyme Chicken with Roasted Spring Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh lemon juice from drying out.

Can I substitute ingredients in Grilled Lemon-Thyme Chicken with Roasted Spring Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Lemon-Thyme Chicken with Roasted Spring Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Lemon-Thyme Chicken with Roasted Spring Vegetables?

Mediterranean grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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