Grilled Lemon Herb Chicken with Roasted Vegetables is a wholesome and flavorful meal that combines juicy, marinated chicken with a colorful mix of perfectly roasted vegetables. The bright flavors of fresh lemon, garlic, and herbs infuse the chicken with a refreshing taste, while the vegetables develop a naturally sweet and caramelized texture in the oven.
This easy recipe is perfect for weeknight dinners, meal prep, or healthy family gatherings. With simple ingredients and straightforward preparation, you can create a balanced meal that is packed with protein, vitamins, and vibrant flavors. Serve it fresh from the grill for a satisfying dish that everyone will enjoy.
Recipe Details
- Servings: 4
- Estimated Cost: $12–$15
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Course: Main Course
- Cuisine: American
Equipment
- Grill or grill pan
- Large mixing bowl
- Baking sheet
- Parchment paper (optional)
- Measuring spoons
- Sharp knife
- Cutting board
- Tongs
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Juice of 2 lemons
- 1 teaspoon lemon zest
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Roasted Vegetables
- 2 cups broccoli florets
- 2 medium carrots, sliced
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
Step 1: Prepare the Marinade
In a large mixing bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, parsley, salt, and black pepper. Whisk until well combined.
Step 2: Marinate the Chicken
Add the chicken breasts to the marinade and coat them evenly. Cover the bowl and refrigerate for at least 30 minutes. For deeper flavor, marinate for up to 4 hours.
Step 3: Prepare the Vegetables
Preheat the oven to 425°F (220°C). Place the broccoli, carrots, bell pepper, zucchini, and red onion on a baking sheet. Drizzle with olive oil and season with salt, black pepper, and garlic powder. Toss until evenly coated.
Step 4: Roast the Vegetables
Spread the vegetables into a single layer on the baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned around the edges.
Step 5: Grill the Chicken
Preheat the grill or grill pan to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F (74°C).
Step 6: Rest the Chicken
Transfer the grilled chicken to a plate and allow it to rest for 5 minutes before slicing. This helps retain the juices and keeps the chicken tender.
Step 7: Serve
Arrange the sliced grilled chicken on serving plates and add a generous portion of roasted vegetables alongside. Garnish with fresh lemon wedges if desired and serve immediately.
Nutrition (Per Serving)
Estimated Nutritional Values
- Calories: 380 kcal
- Protein: 38g
- Carbohydrates: 16g
- Fat: 18g
- Fiber: 5g
- Sugar: 7g
- Sodium: 620mg
Recipe Notes
Cooking Tips
- Pound thicker chicken breasts to an even thickness for more consistent grilling.
- Fresh herbs can be used instead of dried herbs for a brighter flavor.
- Avoid overcooking the chicken to keep it juicy and tender.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in the microwave or oven before serving.
Variations
- Swap chicken breasts for chicken thighs for extra juiciness.
- Add asparagus, Brussels sprouts, or sweet potatoes to the vegetable mix.
- Sprinkle grated Parmesan cheese over the roasted vegetables before serving for added flavor.
Make-Ahead Tip
The chicken can be marinated the night before, making this recipe ideal for quick and easy meal preparation during busy weekdays.
Leave a Reply