Herb-Crusted Chicken with Lemon Garlic Roasted Vegetables

This delicious Friday night dinner features tender herb-crusted chicken paired with a medley of lemon garlic roasted vegetables. The herbs add a fragrant touch, while the lemon brightens the dish, creating a perfect balance of flavors and textures that makes it special for any occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste
• 2 cups mixed vegetables (such as bell peppers, zucchini, and carrots)
• 1 lemon, zested and juiced

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix breadcrumbs, Parmesan cheese, parsley, thyme, rosemary, minced garlic, salt, and pepper.
3. Brush chicken breasts with olive oil and coat them evenly with the breadcrumb mixture.
4. Place the coated chicken breasts on a baking sheet lined with parchment paper.
5. In another bowl, toss the mixed vegetables with olive oil, lemon juice, lemon zest, salt, and pepper.
6. Spread the vegetables around the chicken on the baking sheet.
7. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Serve hot, garnished with additional herbs if desired.