Ingredients:
For the chicken:
6 boneless, skinless chicken breasts
1/3 cup olive oil
3 tablespoons lemon juice (freshly squeezed)
1 tablespoon lemon zest
4 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
Fresh parsley, chopped (for garnish)
1 lemon, thinly sliced (optional, for baking or serving)
For the roasted vegetables:
1 1/2 cups baby potatoes, halved
1 cup carrots, sliced
1 cup zucchini, sliced
1 cup bell peppers, chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian herbs
Instructions:
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, basil, salt, and pepper.
Place chicken breasts in a large zip-top bag or shallow dish. Pour the marinade over the chicken, seal or cover, and refrigerate for at least 30 minutes (up to 8 hours for best flavor).
While the chicken marinates, prepare the vegetables. Toss the potatoes, carrots, zucchini, and bell peppers with olive oil, salt, pepper, and Italian herbs in a large bowl.
Arrange the vegetables evenly on a large baking sheet lined with parchment paper or foil. Bake for 15 minutes.
Remove the baking sheet from the oven, add the marinated chicken breasts over the vegetables, and return the sheet to the oven.
Bake for another 25–30 minutes, or until the chicken is fully cooked (internal temp of 165°F or 74°C) and vegetables are tender and slightly caramelized.
If desired, broil for 2–3 minutes at the end to add a slight char to the chicken for extra flavor and color.
Garnish with chopped parsley and lemon slices before serving.
Decoration Tips:
– For a fresh and appetizing presentation, arrange the chicken breasts in the center of a large platter with the vegetables fanned out around them.
– Lightly drizzle a bit of reserved lemon juice or a touch of olive oil over the chicken just before serving to give it a glossy, juicy appearance.
– Add a few thin lemon slices or wedges on top of or around the chicken for an extra pop of color and to enhance the citrus theme.
– Sprinkle chopped fresh herbs like parsley or thyme over the whole dish for a vibrant, aromatic finish.
– If serving at a gathering or dinner party, use a white or pale ceramic platter to let the colors of the roasted veggies and golden chicken stand out beautifully.
Happy Baking
