Herbed Lemon Garlic Chicken with Roasted Vegetables

This dish features succulent chicken marinated in a fragrant blend of herbs, lemon, and garlic, roasted alongside a colorful medley of seasonal vegetables. The combination of flavors is vibrant and satisfying, making it a perfect main course for any occasion. The use of traditional roasting techniques allows the ingredients to shine while adding a comforting, home-cooked feel.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 lemons (zested and juiced)
• 4 cloves garlic (minced)
• 1 tablespoon fresh rosemary (chopped)
• 1 tablespoon fresh thyme (chopped)
• Salt and pepper to taste
• 2 cups mixed seasonal vegetables (bell peppers, zucchini, carrots, etc.)
• 1 teaspoon paprika

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and pepper.
3. Add the chicken breasts to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes.
4. While the chicken is marinating, chop the seasonal vegetables into bite-sized pieces and toss them in olive oil, paprika, salt, and pepper.
5. Spread the marinated chicken and vegetables evenly on a baking sheet.
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. Let the chicken rest for a few minutes before slicing. Serve warm with the roasted vegetables.