Herb-Crusted Lemon Chicken with Roasted Vegetables

This Herb-Crusted Lemon Chicken combines traditional roasting techniques with a fresh herb crust, bringing a burst of flavor to a classic dish. Served alongside vibrant roasted vegetables, this meal is both satisfying and visually appealing. The zesty lemon and aromatic herbs enhance the succulent chicken, while the roasted vegetables add a delightful texture and sweetness, making it a well-rounded dinner option.

Ingredients:

• 4 chicken breasts
• 2 tablespoons olive oil
• 1 lemon (zested and juiced)
• 2 cloves garlic (minced)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 cup cherry tomatoes (halved)
• 1 cup zucchini (sliced)
• 1 cup bell peppers (sliced)
• 1 cup red onion (sliced)
• Fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix together the olive oil, lemon zest, lemon juice, minced garlic, salt, pepper, oregano, and thyme.
3. Place the chicken breasts in a baking dish and brush the herb mixture generously over each piece.
4. In a separate bowl, toss the cherry tomatoes, zucchini, bell peppers, and red onion with a drizzle of olive oil, salt, and pepper.
5. Arrange the vegetables around the chicken in the baking dish.
6. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
7. Remove from the oven and let the chicken rest for a few minutes before serving.
8. Garnish with fresh parsley and serve hot.