Healthy Lemon Herb Chicken With Roasted Vegetables

Name: Healthy Lemon Herb Chicken With Roasted Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 3 tablespoons olive oil; Juice and zest of 2 lemons; 2 garlic cloves, minced; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; Salt and pepper to taste; 2 cups broccoli florets; 1 bell pepper, chopped; 1 zucchini, sliced; 1 red onion, cut into wedges; 2 tablespoons olive oil; Salt and pepper to taste

Highlighted under: Clean Inspiration

I absolutely love making this Healthy Lemon Herb Chicken with Roasted Vegetables because it’s a bright, flavorful dish that fits perfectly into my busy weeknight routine. The marinade combines zesty lemon with fresh herbs, creating a deliciously aromatic coating for the chicken. Paired with a colorful assortment of veggies that caramelize beautifully in the oven, this dish is not only nutritious but also visually appealing. It’s a wonderful way to keep my meals exciting while staying healthy, and I can whip it up in under an hour!

Created by

Tamsyn Calder

Last updated on 2026-02-23T23:09:36.269Z

When I first experimented with this recipe, I wanted to find a way to infuse chicken with more vibrant flavors while keeping it healthy. I tried various combinations of herbs, and I found that a mix of rosemary and thyme, along with plenty of lemon zest, struck the perfect balance. It’s amazing how simple ingredients can elevate a dish!

To achieve the perfect roast on the vegetables, I've discovered that a toss in olive oil, salt, and pepper just before they hit the oven makes all the difference. This technique helps to bring out their natural sweetness and gives a lovely texture that complements the chicken beautifully!

Why You'll Love This Recipe
Zesty lemon flavor complements the savory chicken perfectly
Colorful roasted vegetables add both nutrition and visual appeal
Simple yet impressive, ideal for family dinners or entertaining guests

Marinating for Maximum Flavor

Marinating the chicken is crucial for infusing it with flavor and ensuring it remains juicy during cooking. The combination of lemon juice and olive oil helps to tenderize the meat, while garlic and fresh herbs like rosemary and thyme impart delicious aromas. I recommend marinating for at least 30 minutes, but extending this to 2 hours allows the flavors to deepen significantly. To keep things easy, prepare the marinade the night before and let the chicken soak overnight in the fridge.

When marinating, make sure each piece of chicken is fully coated in the mixture. Using a zip-top bag can help the marinade envelop the chicken evenly, allowing it to absorb as much flavor as possible. For an extra burst of freshness, consider adding a pinch of crushed red pepper flakes to the marinade for a subtle kick that complements the zesty lemon.

Choosing and Preparing Vegetables

The vegetables you use can greatly influence the dish's overall flavor and texture. Here, I recommend using broccoli, bell pepper, zucchini, and red onion, but feel free to swap them based on your preferences or what’s in season. Carrots, asparagus, or cherry tomatoes also roast beautifully and bring different flavors. Cut the vegetables into uniform sizes to ensure they cook evenly; for instance, broccoli florets should be approximately 1.5 inches wide, and zucchini slices should be about half an inch thick.

Coating the vegetables with olive oil is essential for achieving that gorgeous caramelization. The oil helps them roast evenly, while salt and pepper enhance their natural sweetness. Keep an eye on them during the last few minutes of baking; they should be tender and have a slight char on the edges, which adds a lovely depth of flavor. If you prefer your veggies crisper, check for doneness a few minutes earlier.

Serving and Storing Leftovers

Once your dish has come out of the oven, let the chicken rest for about 5 minutes before slicing. This resting time allows the juices to redistribute throughout the meat, making every bite more succulent. For presentation, arrange the sliced chicken on a platter alongside the vibrant roasted vegetables—serve with fresh lemon wedges for an added pop of brightness.

If you have leftovers, store the chicken and vegetables separately in airtight containers in the fridge for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. The vegetables can go in the same oven but for a shorter time. Alternatively, you can toss them in a skillet over medium heat for about 5 minutes to regain their crispness.

Ingredients

For the Chicken and Marinade

4 boneless, skinless chicken breasts
3 tablespoons olive oil
Juice and zest of 2 lemons
2 garlic cloves, minced
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, chopped
1 zucchini, sliced
1 red onion, cut into wedges
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Marinate the Chicken

In a bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and pepper. Place the chicken breasts in a resealable bag or dish, and pour the marinade over them. Seal and refrigerate for at least 30 minutes, or up to 2 hours for best results.

Prepare the Vegetables

Preheat your oven to 425°F (220°C). In a large bowl, toss the broccoli, bell pepper, zucchini, and red onion with olive oil, salt, and pepper until well coated. Spread the vegetables in a single layer on a baking sheet.

Bake the Chicken and Vegetables

Place the marinated chicken breasts on another baking sheet. Bake both the chicken and vegetables in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

Serve

Once cooked, remove the chicken and vegetables from the oven. Let the chicken rest for a few minutes before slicing. Serve the chicken alongside the roasted vegetables for a healthy and delicious meal.

Pro Tips

For a spicier kick, add red pepper flakes to the marinade or toss in some chili powder with the vegetables.

Dietary Considerations and Substitutions

This recipe is inherently gluten-free and can easily be adapted for dairy-free diets. If you're looking to reduce calories, consider using skinless chicken thighs, which can add moisture without too much extra fat. For a low-carb version, you can replace the vegetables with zucchini noodles or cauliflower rice to keep it filling yet light.

For a vegetarian option, substitute the chicken with marinated tofu or tempeh, allowing it to soak in the same lemon herb marinade. Cook it on the same baking sheet as the vegetables, adjusting the cooking time slightly as tofu cooks faster than chicken. This keeps the overall dish balanced and flavorful.

Flavor Variations and Add-Ins

To switch up the flavor profile, consider adding spices like smoked paprika or cumin to the marinade for a different taste experience. You can also add a tablespoon of honey or maple syrup for a hint of sweetness that beautifully contrasts the tangy lemon. If you love a bit of heat, toss some sliced jalapeños or red pepper flakes into the vegetable mix.

Adding nuts or seeds like pine nuts or pumpkin seeds can bring different textures and flavors to the dish. Toss them in with the vegetables midway through cooking for a delightful crunch. Experimenting with fresh herbs like cilantro or parsley sprinkled on top just before serving will add another layer of freshness.

Questions About Recipes

→ Can I use other vegetables?

Absolutely! Feel free to use any seasonal vegetables you enjoy, such as carrots or asparagus.

→ How do I know when the chicken is cooked?

The chicken is done when it reaches an internal temperature of 165°F (75°C).

→ Can this dish be made ahead?

Yes, you can marinate the chicken the night before and store it in the fridge. Roast right before serving.

→ What is the best way to store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.