Herb-Infused Lemon Garlic Chicken with Roasted Vegetables

This dish features succulent chicken marinated in a zesty lemon-garlic herb blend, then baked to perfection alongside vibrant seasonal vegetables. The combination of fresh herbs and citrus brings a refreshing twist to this traditional roasted chicken, making it a delightful centerpiece for any meal. It's balanced, wholesome, and perfect for those looking for a satisfying yet healthy option.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• Salt and pepper to taste
• 2 cups mixed seasonal vegetables (such as bell peppers, zucchini, and carrots)
• 1 teaspoon dried oregano
• 1 tablespoon balsamic vinegar

Instructions:

1. In a bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, rosemary, thyme, salt, and pepper.
2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal and marinate in the refrigerator 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, toss the mixed vegetables with olive oil, dried oregano, balsamic vinegar, salt, and pepper.
5. Remove the chicken from the marinade and place it on the baking sheet with the vegetables.
6. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
7. Let the chicken rest for 5 minutes before slicing. Serve warm with the roasted vegetables.