Description
This spring dinner is a complete meal featuring juicy lemon herb chicken served with a medley of roasted spring vegetables. It’s fresh, flavorful, and perfect for weeknights or casual entertaining. Everything cooks together in under an hour for a no-fuss, satisfying spring meal.
Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts
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2 tablespoons olive oil
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Zest and juice of 1 lemon
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2 cloves garlic, minced
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1 teaspoon dried thyme
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1/2 teaspoon salt
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1/4 teaspoon black pepper
For the Roasted Veggies:
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1 bunch asparagus, trimmed
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1 cup baby carrots
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1 cup baby potatoes, halved
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1/2 red onion, sliced
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1 tablespoon olive oil
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Salt and pepper, to taste
Optional Garnish:
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Fresh parsley
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Extra lemon wedges
Instructions
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Preheat oven to 425°F (220°C).
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In a small bowl, mix olive oil, lemon juice, lemon zest, garlic, thyme, salt, and pepper.
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Place chicken breasts in a shallow dish or zip-top bag and pour marinade over. Let sit for at least 15 minutes (or up to 4 hours in the fridge).
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On a large sheet pan, toss the asparagus, carrots, potatoes, and red onion with olive oil, salt, and pepper.
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Nestle marinated chicken breasts among the vegetables.
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Roast for 25–30 minutes, or until the chicken reaches 165°F internally and vegetables are tender.
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Optional: Broil for 2–3 minutes at the end for a golden finish.
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Garnish with fresh parsley and serve with lemon wedges.
Notes
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You can substitute chicken thighs or salmon if desired.
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Use whatever spring veggies you have on hand: radishes, peas, or zucchini work great.
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Double the lemon marinade and save some for drizzling at the table!