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- 4 boneless, skinless chicken breasts - 2 lemons (zest and juice) - 4 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 cups broccoli florets - 2 cups bell peppers (mixed colors), sliced - 1 cup cherry tomatoes, halved - 1 red onion, quartered For this recipe, I love using fresh ingredients. They give the dish a bright taste. The chicken breasts are key. They soak up all the lemon and herb flavors. I use two lemons for zest and juice. The zest adds a punch of flavor. The juice gives the dish a nice tang. Garlic is another star in this meal. It brings warmth and depth. Fresh herbs like rosemary and thyme add an earthy touch. They work well with the chicken and veggies. I season with salt and black pepper for balance. Now, let's not forget the veggies. I use colorful bell peppers. They not only taste great but also make the dish pretty. Cherry tomatoes add sweetness. Broccoli adds a nice crunch. Lastly, red onion brings a mild flavor. Together, these veggies create a rainbow of tastes and textures. This mix of ingredients not only looks appealing but also packs a flavorful punch. - Preheat your oven to 425°F (220°C). This helps cook the chicken and veggies just right. - In a large bowl, combine lemon zest, lemon juice, minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and black pepper. Whisk until everything blends well. The mix smells fresh and bright. - Coat the chicken breasts with the lemon herb mixture from the bowl. Make sure each piece is well covered. - Let the chicken marinate for about 15 minutes. If you have more time, you can marinate it up to 2 hours in the fridge. This makes the chicken juicy and full of flavor. - While the chicken soaks in the flavors, prep your veggies. Take your sheet pan and spread out the broccoli florets, sliced bell peppers, halved cherry tomatoes, and quartered red onion. - Drizzle them with olive oil and sprinkle with salt and pepper. Toss the veggies to coat them evenly. This step adds flavor and helps them roast nicely. - Now, arrange the marinated chicken breasts on top of the seasoned vegetables on the sheet pan. Pour any extra marinade over the chicken and veggies. - This helps keep everything moist while baking and mixes the flavors. - Bake in the preheated oven for 25 to 30 minutes. Check that the chicken is cooked through. The internal temperature should reach 165°F (75°C). - The veggies will be tender and slightly caramelized. This adds a sweet touch to your dish. To make your marinade stand out, you can try adding different herbs. Fresh basil or parsley can bring a new twist. You can also add a pinch of red pepper flakes for some heat. Marinade your chicken for at least 15 minutes. For a deeper flavor, let it sit for up to 2 hours in your fridge. This time allows the chicken to soak up all those tasty herbs and lemon. To keep your chicken juicy, don’t overcrowd the pan. Give each piece space to breathe. Use a meat thermometer to check the chicken's doneness. It should reach 165°F (75°C) for safe eating. To avoid overcooked veggies, cut them into similar sizes. This way, they cook evenly. Keep an eye on them during the last few minutes. You want them tender but still vibrant. For a beautiful presentation, serve the dish right from the pan. It looks rustic and inviting. You can also plate the chicken and veggies individually. Add a sprinkle of fresh herbs and lemon wedges for color. Pair this meal with a light salad or some crusty bread. A glass of white wine can enhance the lemon flavors too. {{image_2}} You can change the veggies in this dish to fit your taste. Some great options include: - Zucchini, sliced - Carrots, chopped - Cauliflower, florets - Asparagus, cut into pieces These veggies add different colors and textures. You can also think about the season! In spring, try fresh peas or snap peas. In fall, butternut squash or Brussels sprouts add warmth. If you want to switch up the chicken, you have choices! You can use: - Chicken thighs for more flavor - Drumsticks for a fun twist - Even turkey breasts if you like For a meat-free meal, consider tofu or tempeh. Both soak up flavors well and cook nicely with the herbs. Want to boost the taste? You can add spices or sauces to mix things up. Here are some ideas: - A dash of paprika for a smoky kick - Red pepper flakes for heat - A splash of balsamic vinegar for a sweet tang You can also try different herbs, like dill or basil. They bring new flavors that keep it exciting every time you make it. To store leftovers properly, first let the dish cool down. Place the chicken and veggies in an airtight container. This keeps the food fresh for up to three days in the fridge. Make sure to separate any sauce, if possible, to avoid sogginess. For best results, freeze the chicken and veggies in a freezer-safe bag or container. Remove as much air as you can. This helps prevent freezer burn. You can freeze the dish for up to three months. Label the container with the date for easy tracking. To reheat chicken and veggies, you have a few options. The oven is great for even heating. Preheat to 350°F (175°C) and bake for 15-20 minutes. You can also use a microwave, but remember to cover it to keep moisture. Heat in short bursts, checking often to avoid overcooking. Lastly, a skillet on the stove can work well too. Just add a splash of water to steam and heat evenly. Enjoy your tasty meal again! The best temperature to bake chicken is 425°F (220°C). This high heat helps cook the chicken quickly. It also browns the skin, making it tasty. Use a meat thermometer to check the chicken's internal temperature. It should reach 165°F (75°C) to be safe to eat. Yes, you can marinate the chicken overnight. This allows the flavors to soak in deeply. If you have time, marinating for 2 hours is good too. Just cover the chicken and keep it in the fridge. This makes the chicken more tender and tasty. You know the chicken is cooked when its juices run clear. Use a meat thermometer to check. The chicken should reach 165°F (75°C) inside. If you cut into it, there should be no pink. The veggies should also be tender and a bit caramelized. Yes, you can make this recipe low-carb. Just skip the starchy veggies like potatoes or corn. You can replace them with more green veggies. Options include zucchini, asparagus, or cauliflower. This keeps the dish healthy and light while still delicious. This blog post walks you through a simple, tasty chicken dish. We covered the main ingredients, from chicken to fresh veggies. You learned how to prepare the marinade, marinate the chicken, and bake everything together. Remember, using fresh herbs boosts flavor. Don't hesitate to make variations with your favorite veggies. Proper storage helps keep leftovers fresh. Enjoy your delicious creation, and don't forget to share it with friends!

Sheet-Pan Lemon Herb Chicken and Veggies

Discover the vibrant flavors of Zesty Lemon Herb Chicken & Rainbow Veggies that will brighten up your dinner table! This easy recipe features tender chicken marinated in zesty lemon, fresh herbs, and a colorful mix of roasted veggies. Perfect for a healthy weeknight meal, it takes just 50 minutes to prepare and serve. Ready to impress your family with this delicious dish? Click through to explore the full recipe and bring a burst of flavor to your dinner!
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Ingredients
  

4 boneless, skinless chicken breasts

2 lemons (zest and juice)

4 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

1/4 cup olive oil

1 teaspoon salt

1/2 teaspoon black pepper

2 cups broccoli florets

2 cups bell peppers (mixed colors), sliced

1 cup cherry tomatoes, halved

1 red onion, quartered

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine lemon zest, lemon juice, minced garlic, rosemary, thyme, olive oil, salt, and black pepper. Whisk until well blended.

      Add the chicken breasts to the bowl and coat them evenly with the lemon herb mixture. Let them marinate for about 15 minutes (or you can marinate for up to 2 hours in the refrigerator if you have more time).

        While the chicken is marinating, prepare your vegetables. On a large sheet pan, spread the broccoli florets, sliced bell peppers, cherry tomatoes, and quartered red onion. Drizzle with olive oil, and sprinkle with salt and pepper, tossing to coat.

          Arrange the marinated chicken breasts on top of the vegetables on the sheet pan. Pour any remaining marinade over the top.

            Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and has an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.

              Remove from the oven and let rest for a few minutes before serving.

                Prep Time: 20 min | Total Time: 50 min | Servings: 4

                  - Presentation Tips: Serve directly from the pan family-style or plate the chicken and veggies individually. Garnish with additional fresh herbs and lemon wedges for an extra pop of color and flavor.