Lemon-Herb Baked Chicken with Roasted Rainbow Veggies

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

With aromatic herbs paired with caramelized seasonal vegetables for a vibrant, nutrient-packed meal. This mediterranean-inspired chicken ready in about 40 minutes pairs boneless, skinless chicken breasts, olive oil, zested and juiced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Place 4 chicken breasts on a parchment-lined baking sheet.
  2. Step 2: Drizzle 2 tbsp olive oil over chicken, then sprinkle with 1 lemon zest, 1 lemon juice, 2 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper, rubbing to coat evenly.
  3. Step 3: Arrange 2 cups broccoli florets, 2 cups cherry tomatoes, and 1 red onion wedge around chicken. Drizzle with 1 tbsp balsamic vinegar.
  4. Step 4: Bake for 22-25 minutes until chicken reaches 165°F internally and vegetables are tender with slight caramelization.
  5. Step 5: Let rest 5 minutes before serving to lock in juices.

Frequently asked questions

How long does Lemon-Herb Baked Chicken with Roasted Rainbow Veggies take to make?

Total time is about 40 minutes (15 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 Lemon-Herb Baked Chicken with Roasted Rainbow Veggies?

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 olive oil from drying out.

Can I substitute ingredients in Lemon-Herb Baked Chicken with Roasted Rainbow Veggies?

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 Lemon-Herb Baked Chicken with Roasted Rainbow Veggies 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 Lemon-Herb Baked Chicken with Roasted Rainbow Veggies?

Mediterranean chicken 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.

What others are saying

Related recipes