YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Roasted Chicken with Sheet Pan Vegetables
Enjoy a vibrant, crisp roasted chicken paired with a colorful medley of sheet pan vegetables, all enhanced with a zesty lemon-herb marinade. This dish brings together tender, juicy chicken and caramelized veggies with an aromatic blend of herbs, making each bite a delightful experience.
INGREDIENTS
6 oz Chicken Breast
1 cup Broccoli
1 cup Bell Peppers
1 cup Zucchini
1 Tbsp Olive Oil
1 Tbsp Lemon Juice
2 Tbsp Fresh Herbs (Rosemary & Thyme)
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
In a small bowl, whisk together olive oil, lemon juice, and chopped fresh herbs along with a pinch of salt and black pepper.
Place the chicken breast in a mixing bowl and coat with half of the lemon-herb mixture.
Chop the broccoli into florets, slice the bell peppers and zucchini into even pieces, and place them on the sheet pan.
Drizzle the remaining lemon-herb mixture over the vegetables and toss to coat evenly.
Place the seasoned chicken breast on the sheet pan amidst the vegetables.
Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized at the edges.
Allow to rest for a few minutes before serving. Enjoy your meal!