Herb-Infused Lemon Chicken with Garlic Roasted Vegetables

This Herb-Infused Lemon Chicken is a delightful balance of traditional flavors with a creative twist. Marinated in a zesty lemon-herb mixture, the chicken is juicy and fragrant, while the garlic roasted vegetables add a savory depth and a hint of sweetness. Perfect for a comforting dinner, this dish is not only satisfying but also meets various dietary needs.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 lemons (juice and zest)
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups broccoli florets
• 2 cups baby carrots
• 1 red bell pepper, sliced

Instructions:

1. In a bowl, combine olive oil, lemon juice and zest, minced garlic, rosemary, thyme, salt, and pepper to create the marinade.
2. Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal or cover, and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat the oven to 400°F (200°C).
4. On a large baking sheet, arrange the broccoli, baby carrots, and red bell pepper. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
5. Remove the chicken from the marinade and place it on the baking sheet with the vegetables.
6. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Let the chicken rest for a few minutes before slicing. Serve warm with the roasted vegetables.