Healthy Lemon Herb Chicken With Roasted Vegetables

Name: Healthy Lemon Herb Chicken With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons olive oil; Juice of 1 lemon; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; Salt and pepper to taste; 2 cups broccoli florets; 1 bell pepper, sliced; 1 zucchini, sliced; 1 red onion, sliced; 2 tablespoons olive oil; Salt and pepper to taste

Highlighted under: Wholesome Ideas

I love making Healthy Lemon Herb Chicken with Roasted Vegetables because it delivers a burst of flavor while staying wholesome. Each bite is juicy and tender, enhanced by the bright notes of lemon and fresh herbs. The roasted vegetables complement the chicken perfectly, offering a delightful crunch. Plus, this dish is easy to prepare, making it suitable for weeknight dinners or special occasions. It's a meal that makes me feel good both physically and mentally, knowing I'm nourishing my body with fresh ingredients.

Created by

Adriana Whitaker

Last updated on 2026-02-24T07:33:37.106Z

When I first experimented with lemon and herb flavors, I was amazed at how well they blend into chicken, making it both vibrant and delicious. Using fresh herbs like rosemary and thyme elevates dishes to a new level. I especially enjoy marinating the chicken, as it allows the flavors to penetrate the meat, ensuring every bite is flavorful.

One tip I found helpful is to roast the vegetables alongside the chicken. This method not only saves time but also allows the veggies to absorb some of the chicken's juices, creating a delicious harmony of flavors. Roasting brings out their natural sweetness and makes them perfectly tender.

Why You'll Love This Recipe
Bright and zesty lemon flavor that brightens the chicken
Nutritious roasted vegetables that add color and texture
A wholesome meal that’s both satisfying and healthy

Choosing the Right Chicken

When selecting chicken for this recipe, opt for boneless, skinless breasts for their lean texture and quick cooking time. This cut absorbs the zesty marinade beautifully, becoming tender and flavorful. If you prefer darker meat, substituting with boneless, skinless chicken thighs can add richness and moisture. Just be mindful to adjust the cooking time slightly, as thighs may take a few additional minutes to cook through.

To ensure even cooking, try to use chicken breasts that are uniformly sized. If necessary, you can pound the thicker parts gently with a meat mallet for a more consistent cooking time. This also helps the meat absorb the marinade more effectively, enhancing those herb and lemon flavors in each bite.

Perfecting Roasted Vegetables

The mixture of vegetables in this dish is not only nutritious but also provides textural contrast to the succulent chicken. Broccoli adds a delightful crunch, while zucchini and bell peppers contribute a touch of sweetness. For a more vibrant flavor, feel free to experiment with other vegetables such as asparagus or carrots, which can also roast beautifully at the same temperature.

Ensure that your vegetables are cut evenly to promote uniform cooking. A good guideline is to keep vegetable pieces around one inch in size. This prevents smaller pieces from burning while allowing larger ones to cook through completely. If you find some of the vegetables are browning too quickly, you can cover the dish loosely with aluminum foil for the last few minutes of roasting.

Serving Suggestions and Storage

This dish pairs wonderfully with a light side salad or a serving of quinoa for a well-rounded meal. You could also serve it over a bed of rice or couscous, which will soak up the savory juices from the chicken and veggies. For added flavor, drizzle a bit of balsamic glaze over the finished dish for a sweet contrast to the lemon.

If you're making this recipe ahead of time, the flavors only improve with some rest. Marinated chicken can be stored in the fridge for up to two days before cooking. Leftovers can be stored in an airtight container in the refrigerator for up to three days. For longer storage, you can freeze the cooked chicken and vegetables separately for up to three months. Reheat gently in the oven to maintain texture and flavor.

Ingredients

Gather your ingredients to make this healthy dish.

For the Chicken

4 boneless, skinless chicken breasts
2 tablespoons olive oil
Juice of 1 lemon
2 tablespoons fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste

For the Roasted Vegetables

2 cups broccoli florets
1 bell pepper, sliced
1 zucchini, sliced
1 red onion, sliced
2 tablespoons olive oil
Salt and pepper to taste

Make sure to have everything organized before you start cooking!

Instructions

Follow these steps to prepare your meal.

Prepare the Marinade

In a bowl, combine olive oil, lemon juice, parsley, rosemary, thyme, salt, and pepper. Whisk until well mixed.

Marinate the Chicken

Place the chicken breasts in a zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring it's fully coated. Seal or cover and refrigerate for at least 30 minutes.

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Vegetables

In a large bowl, toss the broccoli, bell pepper, zucchini, and red onion with olive oil, salt, and pepper until evenly coated.

Roast Everything Together

In a large baking dish, arrange the marinated chicken and scatter the vegetables around it. Roast in the oven for 25–30 minutes, or until the chicken is cooked through and the vegetables are tender.

Serve

Let the chicken rest for a few minutes before slicing. Serve alongside the roasted vegetables. Enjoy!

Enjoy your healthy meal!

Pro Tips

To save prep time, you can use pre-cut vegetables from the store. Additionally, feel free to swap in your favorite vegetables for roasting.

Marinating Tips

The marinating step is crucial for infusing the chicken with bright lemon and herb flavors. Ideally, allow the chicken to marinate for at least 30 minutes, but for even more pronounced flavors, aim for two hours in the refrigerator. Just be cautious not to over-marinate; the acidity from the lemon juice can start to toughen the chicken if left for too long.

If you're short on time, consider using a vacuum-sealed bag to speed up the marinating process. This method ensures that the marinade envelops the chicken more effectively, creating a more intense flavor without needing as much time in the fridge.

Variations to Try

Feel free to customize the herbs in the marinade depending on your personal taste or what you have on hand. Fresh basil or oregano work exceptionally well with lemon, adding their unique flavor profiles to the chicken. For a spicier kick, a pinch of red pepper flakes can be added to the marinade or tossed with the vegetables before roasting.

For a different flavor altogether, consider swapping the lemon juice for lime juice or adding a splash of white wine to the marinade. Each option brings its unique flair, making this recipe versatile for various palates while keeping the core essence intact.

Questions About Recipes

→ Can I use frozen vegetables?

It's best to use fresh vegetables for optimal texture, but you can use frozen if that's what you have on hand. Just be sure to thaw and drain them before roasting.

→ How do I store leftovers?

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days.

→ Can I grill the chicken instead of baking?

Yes! Grilling will add a lovely smoky flavor. Just make sure to keep the grill at medium-high heat and cook until the internal temperature reaches 165°F (75°C).

→ What should I serve with this dish?

This dish pairs beautifully with brown rice, quinoa, or a light salad to keep the meal healthy and balanced.