Lemon-Herb Roasted Chicken with Herbed Veggies

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

With a zesty lemon-herb crust, roasted alongside crisp-tender seasonal vegetables for a restaurant-worthy weeknight dinner. This Mediterranean-inspired chicken recipe, ready in about 40 minutes, pairs chicken breasts, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 425 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 (boneless, skinless, about 1.5 lbs total) chicken breasts
• 2 tbsp olive oil
• 1, zested and juiced (2 tbsp juice) lemon
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups, peeled and halved baby carrots
• 2 cups broccoli florets
• 1, sliced into strips red bell pepper
• 1/2 cup olive oil

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Place 4 boneless, skinless chicken breasts in a baking dish and brush with 2 tbsp olive oil.
2. Step 2: In a small bowl, mix 2 tbsp lemon juice, 1 tsp lemon zest, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Rub evenly over chicken breasts.
3. Step 3: Arrange 2 cups halved baby carrots, 2 cups broccoli florets, and 1 sliced red bell pepper in a single layer on a baking sheet. Drizzle with 1/2 cup olive oil, 1/4 tsp kosher salt, and 1/4 tsp black pepper, then toss to coat.
4. Step 4: Place chicken breasts on top of the vegetables on the baking sheet. Roast for 25-30 minutes until chicken reaches 165°F internally and vegetables are tender with caramelized edges, flipping vegetables halfway through.
5. Step 5: Let rest for 5 minutes before serving to allow juices to redistribute.