Herb-Infused Lemon Garlic Chicken with Roasted Vegetables

This flavorful dish combines the brightness of lemon and the aromatic richness of garlic, enhanced with fresh herbs. The chicken is marinated to perfection, resulting in a juicy, tender main course that pairs beautifully with a medley of roasted seasonal vegetables. It's a wholesome option that adheres to traditional cooking methods while offering a creative twist with the herb infusion.

Ingredients:

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

Instructions:

1. In a bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, thyme, rosemary, salt, and pepper.
2. Place the chicken breasts in a resealable bag and pour the marinade over them. Seal and refrigerate for at least 30 minutes, preferably 2 hours.
3. Preheat the oven to 400°F (200°C).
4. On a baking sheet, toss the mixed vegetables with olive oil, dried oregano, balsamic vinegar, salt, and pepper.
5. Spread the vegetables in a single layer and roast for 20-25 minutes until tender and caramelized.
6. While the vegetables are roasting, heat a grill pan over medium-high heat. Remove chicken from the marinade and grill for 6-7 minutes on each side, or until cooked through and juices run clear.
7. Serve the grilled chicken alongside the roasted vegetables, garnished with additional herbs if desired.