Oven-Baked Chicken with Lemon and Root Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken breasts roasted with a lemon-herb marinade and tender root vegetables for a wholesome weeknight meal. This Greek recipe, ready in about 45 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 450 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: 20 min Cook: 25 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a large bowl, whisk together 3 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp dried oregano, 3 minced garlic cloves, and the zest and juice of 1 lemon until well combined.
  2. Step 2: Add 4 chicken breasts (about 6 oz each) to the bowl and toss until evenly coated; let sit for 15 minutes while preparing vegetables.
  3. Step 3: Add 4 cups peeled and cubed potatoes, 4 cups peeled and cubed carrots, and 2 cups cubed zucchini to the bowl; toss until all vegetables are coated with the marinade.
  4. Step 4: Arrange chicken and vegetables in a single layer on a large baking sheet lined with parchment paper. Bake for 25-30 minutes, or until chicken reaches 165°F internal temperature and vegetables are tender with golden edges.

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