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Let’s craft a recipe for Lemon Herb Chicken with Roasted Vegetables, which will be a flavorful and easy-to-make dish perfect for any occasion.
Title: Lemon Herb Chicken with Roasted Vegetables
Description:
Elevate your dinner with this delightful Lemon Herb Chicken paired with roasted vegetables. The zesty lemon combined with a blend of fresh herbs infuses the chicken with a burst of flavor, while the roasted vegetables add a perfect balance of sweetness and savoriness. Ideal for a weeknight meal or a casual dinner party, this recipe is not only simple to prepare but also wonderfully satisfying.
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 large lemon, juiced and zested
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
- 2 tablespoons fresh rosemary leaves (or 2 teaspoons dried rosemary)
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
For the Roasted Vegetables:
- 2 large carrots, peeled and cut into chunks
- 1 large red bell pepper, diced
- 1 large zucchini, sliced
- 1 medium red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
Instructions:
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Prepare the Chicken Marinade:
- In a bowl, combine the lemon juice, lemon zest, olive oil, minced garlic, thyme, rosemary, paprika, salt, and black pepper. Whisk together until well blended.
- Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure each piece is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably overnight, to allow the flavors to meld.
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Preheat the Oven:
- Preheat your oven to 400°F (200°C).
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Prepare the Roasted Vegetables:
- In a large bowl, toss the carrots, red bell pepper, zucchini, and red onion with olive oil, dried oregano, dried basil, salt, and black pepper. Ensure the vegetables are evenly coated with the seasoning.
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Roast the Vegetables:
- Spread the seasoned vegetables in a single layer on a large baking sheet. Place in the preheated oven and roast for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through to ensure even cooking.
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Cook the Chicken:
- While the vegetables are roasting, heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through and golden brown. If using an oven, you can also bake the chicken on a separate baking sheet at 400°F (200°C) for 20-25 minutes.
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Serve:
- Once the chicken is cooked and the vegetables are tender, remove them from the heat. Let the chicken rest for a few minutes before slicing.
- Serve the chicken alongside the roasted vegetables, garnished with additional fresh thyme or rosemary if desired. Enjoy this vibrant and tasty dish!
Tips:
- For an extra burst of flavor, squeeze some fresh lemon juice over the chicken and vegetables before serving.
- This dish pairs wonderfully with a side of quinoa or a light green salad for a complete meal.
Keywords: Lemon Herb Chicken, Roasted Vegetables, Easy Dinner Recipe, Chicken Recipe, Healthy Meal
Feel free to adjust the ingredients and steps according to your needs, and if you have any specific recipes or ideas, let me know!
