Lemon-Infused Herb Chicken with Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Juicy chicken breasts baked with fresh herbs and seasonal vegetables for a simple, flavorful meal. This mediterranean-inspired one pot ready in about 35 minutes pairs chicken breasts, medium zucchini, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

Ingredients

• 1.2 lbs chicken breasts
• 2 medium zucchini
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 2 medium zucchini (sliced 1/2-inch thick), 1 cup cherry tomatoes, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper on a baking sheet.
2. Step 2: Rub 1.2 lbs chicken breasts with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper.
3. Step 3: Arrange chicken on top of vegetables on the baking sheet, then drizzle with 1 tbsp lemon juice, 1 tsp dried thyme, and 1 tsp dried rosemary.
4. Step 4: Roast for 22-25 minutes until chicken reaches 165°F (74°C) and vegetables are tender and golden at the edges.