Herb-Crusted Chicken with Lemon-Dijon Roasted Veggies

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Juicy chicken breasts coated in a fragrant herb crust, paired with caramelized vegetables finished with a tangy lemon-dijon glaze. This American-inspired chicken recipe, ready in about 40 minutes, pairs chicken breasts, olive oil, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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) chicken breasts
• 2 tbsp, divided olive oil
• 2 tbsp, chopped fresh thyme
• 2 tbsp, chopped fresh rosemary
• 1 tbsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1, sliced into strips red bell pepper
• 1 tbsp lemon juice
• 1 tsp Dijon mustard

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: Preheat oven to 400°F. Pat chicken breasts dry with paper towels, then season both sides with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1 tbsp dried oregano.
2. Step 2: In a small bowl, mix 2 tbsp fresh thyme, 2 tbsp fresh rosemary, and 1 tbsp dried oregano. Rub evenly over chicken breasts.
3. Step 3: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken and sear for 3 minutes per side until golden brown. Transfer skillet to oven.
4. Step 4: Toss 2 cups carrots, 2 cups zucchini, and 1 sliced red bell pepper with 1/4 cup olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread around chicken in skillet.
5. Step 5: Bake for 20-25 minutes until chicken reaches 165°F internally and vegetables are tender. Mix 1 tbsp lemon juice and 1 tsp Dijon mustard, then drizzle over chicken and vegetables before serving.