Garlic Lemon Chicken With Roasted Spring Veggies (Printable)
Tender garlic lemon chicken roasted with fresh spring vegetables for a complete, vibrant meal.
# List of ingredients:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 2 teaspoons lemon zest
05 - 4 garlic cloves, minced
06 - 1 teaspoon dried oregano
07 - 1 teaspoon salt
08 - ½ teaspoon freshly ground black pepper
→ For the Roasted Spring Vegetables
09 - 1 bunch asparagus, trimmed and cut into 2-inch pieces
10 - 2 cups baby carrots, halved lengthwise
11 - 1 cup radishes, halved
12 - 1 cup sugar snap peas, trimmed
13 - 1 red onion, cut into wedges
14 - 2 tablespoons olive oil
15 - 1 teaspoon salt
16 - ½ teaspoon black pepper
17 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
→ Garnish
18 - Lemon wedges
19 - Fresh parsley, chopped
# Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper for the chicken marinade.
03 - Add chicken breasts to the marinade, turning to coat evenly. Cover and let marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
04 - Meanwhile, in another bowl, toss asparagus, baby carrots, radishes, sugar snap peas, and red onion with olive oil, salt, pepper, and thyme until well coated.
05 - Arrange the vegetables in a single layer on one side of the prepared baking sheet. Place the marinated chicken breasts on the other side of the sheet.
06 - Roast for 30-35 minutes, flipping the chicken and stirring the vegetables halfway through, until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.
07 - Let the chicken rest for 5 minutes before slicing. Serve the chicken with roasted vegetables, garnished with lemon wedges and fresh parsley.
# Expert Advice:
01 -
- Everything cooks on one pan so cleanup is practically nonexistent and you still get a meal that looks impressively intentional
- The high heat roasting technique transforms simple vegetables into something sweet and tender while keeping the chicken juicy
02 -
- Crowding the baking sheet will steam everything instead of roasting so use two pans if needed for proper air circulation
- The resting period is absolutely crucial for juicy chicken cutting immediately will release all those precious juices onto the pan instead of staying in the meat
03 -
- A splash of white wine in the marinade adds incredible depth and helps tenderize the chicken even more
- If you have time marinate the chicken for up to 2 hours in the refrigerator for the most intense flavor penetration