Herb-Crusted Lemon Chicken with Roasted Vegetables

This delightful Friday night dinner features succulent chicken breasts coated in a fragrant herb crust, paired with a medley of roasted seasonal vegetables. The bright notes of lemon elevate the dish, making it a fresh yet comforting choice for a weekend meal. It's a balanced dish that respects traditional cooking methods while adding a creative touch with the herb mixture and colorful vegetables.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon garlic powder
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 cups seasonal vegetables (such as bell peppers, zucchini, and carrots)
• 1 teaspoon balsamic vinegar

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine breadcrumbs, Parmesan cheese, parsley, thyme, rosemary, garlic powder, lemon zest, salt, and pepper.
3. In a separate bowl, mix olive oil and lemon juice. Dip each chicken breast into the lemon mixture, then coat with the breadcrumb mixture, pressing gently to adhere.
4. Place the coated chicken breasts on a baking sheet lined with parchment paper.
5. In another bowl, toss the seasonal vegetables with olive oil, balsamic vinegar, salt, and pepper. Spread them around the chicken on the baking sheet.
6. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
7. Serve warm, garnished with additional herbs if desired.