Lemon-Herb Baked Chicken with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A simple, elegant dish featuring juicy chicken breasts marinated in lemon and herbs, paired with a colorful medley of roasted vegetables. This american-inspired chicken (dairy-free, gluten-free) ready in about 80 minutes pairs (6 oz each) chicken breast, lemon, olive oil 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 breast
• 2 lemon
• 3 tbsp olive oil
• 1 tbsp fresh thyme
• 1 tbsp fresh rosemary
• 3 cloves garlic
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium zucchini
• 1 bell pepper
• 1/2 red onion
• 2 carrots

Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a large bowl, zest 1 lemon and juice it to get 3 tbsp lemon juice. Add 3 tbsp olive oil, 1 tbsp thyme, 1 tbsp rosemary, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp pepper. Add 4 chicken breasts and toss to coat. Let marinate for 15 minutes at room temperature.
2. Step 2: Meanwhile, dice 1 medium zucchini, 1 bell pepper, 1/2 red onion, and 2 carrots into 1/2-inch pieces. Toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
3. Step 3: Place chicken breasts on a separate baking sheet. Roast for 25-30 minutes until golden and juices run clear. Let rest for 5 minutes before slicing. Serve with roasted vegetables and remaining lemon wedges.