Lemon Herb Chicken with Roasted Spring Vegetables
A light and fresh spring dinner featuring juicy lemon herb marinated chicken roasted לצד tender seasonal vegetables. Bright citrus flavors, simple ingredients, and a comforting yet elegant finish make this dish perfect for both weeknights and casual entertaining.
Equipment
- mixing bowl
- whisk
- large baking sheet
- knife
- cutting board
Ingredients
- 4 boneless skinless chicken breasts
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 bunch asparagus, trimmed
- 1 cup baby carrots
- 1 cup baby potatoes, halved
- 1 cup sugar snap peas
- 2 tbsp olive oil (for vegetables)
- 1/2 tsp salt (for vegetables)
- 1/2 tsp black pepper (for vegetables)
- fresh parsley, chopped (for garnish)
- lemon wedges (for serving)
Instructions
- In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. Add the chicken and coat well. Cover and marinate for at least 30 minutes.
- Preheat oven to 400°F (200°C). Place asparagus, carrots, potatoes, and sugar snap peas on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Move the vegetables aside slightly and place the marinated chicken on the same baking sheet.
- Roast in the oven for 30–35 minutes, until the chicken is fully cooked and vegetables are tender and lightly golden. Stir vegetables halfway if needed.
- Remove from oven and let rest for a few minutes. Garnish with chopped parsley and serve with lemon wedges.
Notes
Cut vegetables evenly for consistent roasting. Do not skip the lemon zest as it enhances the brightness of the dish. Use a large baking sheet to avoid steaming. For variation, add butter for richness, honey for sweetness, or Mediterranean toppings like feta and olives after baking.