YOUR SOLIN GENERATED RECIPE
Herb-Crusted Lemon Garlic Chicken with Roasted Vegetables
Enjoy a bright and savory dish featuring succulent lemon garlic chicken with a fragrant herb crust paired with perfectly roasted vegetables. The dish combines juicy chicken with a medley of zucchini and red bell pepper, all drizzled with a hint of olive oil to create a well-balanced, flavorful meal ideal for any time of day.
INGREDIENTS
6 ounces Chicken Breast
1 whole Lemon
2 Garlic Cloves
1 tablespoon Fresh Rosemary
1 tablespoon Fresh Thyme
1 teaspoon Extra Virgin Olive Oil
1/2 medium Zucchini
1/2 medium Red Bell Pepper
PREPARATION
Preheat your oven to 400°F (200°C).
In a small bowl, combine the juice of the lemon, minced garlic, chopped rosemary, and thyme. Add the olive oil and mix well to create your marinade.
Place the chicken breast on a clean surface and gently pat dry with paper towels. Rub the herb and lemon mixture all over the chicken, ensuring it’s evenly coated.
Arrange the chicken breast on a baking tray lined with parchment paper.
Chop the zucchini and red bell pepper into bite-sized pieces and spread them around the chicken on the tray. Drizzle any remaining marinade over the vegetables.
Roast everything in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and lightly caramelized.
Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the chicken alongside the roasted vegetables and enjoy.