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Herb Chicken & Roasted Vegetables

Course Main Course
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes

Ingredients

For the Chicken:

  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Juice of 1 lemon

For the Roasted Vegetables:

  • 2 cups mixed vegetables such as bell peppers, zucchini, carrots, and red onion
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Marinate the Chicken: In a small bowl, mix together the olive oil, oregano, thyme, garlic powder, onion powder, lemon juice, salt, and pepper. Place the chicken breasts in a large bowl or a resealable bag and pour the marinade over them. Ensure the chicken is well coated and marinate for at least 15 minutes (or up to 2 hours in the fridge for more flavor).
  3. Prepare the Vegetables: While the chicken is marinating, chop your mixed vegetables into bite-sized pieces. In a large bowl, toss the vegetables with olive oil, rosemary, salt, and pepper until evenly coated.
  4. Arrange on Baking Sheet: On a large baking sheet, arrange the marinated chicken breasts in the center. Surround the chicken with the prepared vegetables.
  5. Roast in the Oven: Roast everything in the preheated oven for about 25-30 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender and slightly caramelized.
  6. Serve: Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the herb chicken alongside the roasted vegetables for a healthy and hearty meal.