YOUR SOLIN GENERATED RECIPE
Lemon Herb Roasted Chicken with Crispy Roasted Vegetables
Savor a delightful dinner featuring tender roasted chicken breast infused with zesty lemon and aromatic herbs, paired with a medley of crispy roasted vegetables. This dish balances savory flavors with a light, fresh finish, making it both nutritious and satisfying.
INGREDIENTS
6 oz Chicken Breast
1 medium Carrot
1/2 cup sliced Zucchini
1/2 cup chopped Red Bell Pepper
1/4 medium Red Onion (sliced)
1 tbsp Extra Virgin Olive Oil
1/2 medium Lemon (juiced and zested)
2 tbsp Fresh Herbs (Thyme and Parsley)
Salt and Black Pepper, to taste
PREPARATION
Preheat your oven to 425°F.
In a small bowl, mix the juice and zest of half a lemon with chopped thyme and parsley, a pinch of salt, and black pepper.
Place the chicken breast in a baking dish and rub it evenly with the lemon-herb mixture.
Chop the carrot, zucchini, red bell pepper, and red onion. Toss the vegetables in a bowl with olive oil, salt, and pepper.
Arrange the vegetables around the chicken in the baking dish, ensuring even distribution for crispiness.
Roast in the oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender with a slight crisp edge.
Remove from the oven, let rest for a few minutes, and serve warm.