Lemon-Herb Roasted Chicken with Herbed Veggies

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

Juicy chicken breasts with a zesty lemon-herb crust, roasted alongside crisp-tender seasonal vegetables for a restaurant-worthy weeknight dinner. This mediterranean-inspired chicken ready in about 40 minutes pairs olive oil, zested and juiced (2 tbsp juice) lemon, dried oregano 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.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 425 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Lemon-Herb Roasted Chicken with Herbed 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 Roasted Chicken with Herbed 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 Roasted Chicken with Herbed 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 Roasted Chicken with Herbed 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 Roasted Chicken with Herbed 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.

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