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Cozy Lemon Herb Chicken with Easy Roasted Root Vegetables

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A forgiving and comforting one-pan roasted chicken and root vegetable dinner featuring bright Meyer lemon and aromatic herbs, perfect for cozy weeknights or casual gatherings.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 pounds / 680 grams)
  • 1 Meyer lemon (or regular lemon if unavailable), zested and juiced
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • Salt and freshly ground black pepper, to taste
  • 3 medium carrots, peeled and cut into 1-inch pieces
  • 2 parsnips, peeled and cut into 1-inch pieces
  • 1 medium sweet potato, peeled and cubed
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • Optional garnish: Fresh parsley, chopped
  • Optional garnish: Extra lemon wedges for serving

Instructions

  1. Preheat your oven to 400°F (200°C). Line your roasting pan with foil for easier cleanup if desired.
  2. In a medium bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, thyme, rosemary, salt, and pepper to prepare the marinade.
  3. Add the chicken breasts to the marinade and turn to coat evenly. Let sit for at least 15 minutes, up to 30 minutes for deeper flavor.
  4. In a separate bowl, toss carrots, parsnips, sweet potato, and red onion with olive oil, oregano, salt, and pepper until well coated.
  5. Spread the vegetables in a single layer in the roasting pan, giving them space to avoid steaming.
  6. Place the marinated chicken breasts on top of the vegetables and pour any leftover marinade over the chicken.
  7. Roast in the oven for 30-35 minutes, checking chicken after 25 minutes. Chicken should be golden and reach an internal temperature of 165°F (74°C). If vegetables need more time, remove chicken and roast vegetables a few minutes longer, stirring occasionally.
  8. Rest the chicken for 5 minutes before slicing to keep juices locked in.
  9. Garnish with fresh parsley and lemon wedges before serving.

Notes

Bring chicken to room temperature for 15 minutes before roasting for even cooking. Avoid overcrowding the pan to prevent steaming. Toss vegetables halfway through roasting for even browning. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Leftovers store well in the fridge for up to 3 days and reheat best in the oven at 325°F (160°C).

Nutrition

Keywords: lemon herb chicken, roasted root vegetables, easy dinner, one-pan meal, cozy dinner, weeknight recipe, Meyer lemon, healthy chicken recipe, gluten-free, paleo-friendly

Find it online: https://bitesienna.com/cozy-lemon-herb-chicken-recipe-easy-roasted-root-vegetables-dinner/