Lemon Herb Chicken with Spring Vegetables
4-6
servings20
minutes35
minutes350-450
kcalFlavor Variations:
Spicy: Add a pinch of red pepper flakes to the marinade for a little kick.
Citrusy: Substitute some of the lemon juice with orange or lime juice for a different citrus twist.
Garlic Lover: Increase the amount of garlic in the marinade.
Vegetable Tips:
Crispier Veg: For extra crispy vegetables, roast them for 10-15 minutes before adding the chicken to the pan.
Seasonal Swaps: Use whatever spring vegetables are freshest in your area.
Serving Ideas:
Starchy Side: Serve with rice, quinoa, or couscous for a complete meal.
Bread: Include a crusty bread for dipping in the flavorful pan juices.
Make-Ahead:
Prep in Advance: Marinate the chicken and chop the vegetables the night before to save time on cooking day.
Let me know if you’d like any other specific kinds of notes!
Ingredients
Chicken
1 (3-4 pound) whole chicken, or 4-6 bone-in chicken pieces (thighs, breasts, or a combination)
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Lemon Herb Marinade:
1/4 cup olive oil
1/4 cup lemon juice (freshly squeezed)
2 tablespoons chopped fresh herbs (such as rosemary, thyme, oregano, parsley – use your favorites!)
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Spring Vegetables:
1 pound potatoes (small red or Yukon Gold), quartered
1 pound carrots, cut into 1-inch pieces
8 ounces green beans, trimmed
8 ounces asparagus, trimmed and cut into 2-inch pieces
1/2 cup cherry tomatoes
2 tablespoons olive oil
Salt and pepper to taste
Instructions:
- Prepare the chicken: Pat the chicken dry with paper towels. Rub with olive oil, salt, and pepper.
- Make the marinade: In a small bowl, whisk together the olive oil, lemon juice, fresh herbs, Dijon, garlic, salt, and pepper.
- Marinate the chicken: Place the chicken in a large zip-top bag or container. Pour in the marinade, seal, and toss to coat evenly. Refrigerate for at least 30 minutes, or ideally overnight.
- Preheat oven: Preheat your oven to 400°F (200°C).
- Prep the vegetables: In a large bowl, combine the potatoes, carrots, green beans, asparagus, cherry tomatoes, olive oil, salt, and pepper. Toss to coat.
- Roast: Arrange the vegetables on a large baking sheet. Place the marinated chicken pieces on top of the vegetables (skin-side up if using).
- Cook: Roast for 35-45 minutes, or until the chicken is cooked through (internal temp of 165°F/74°C) and the vegetables are tender and slightly browned.
- Rest and serve: Let the chicken rest for 5-10 minutes before carving. Serve with the roasted vegetables and enjoy!
Notes
- Customize the vegetables: Use whatever spring vegetables you love or have on hand. Zucchini, radishes, Brussels sprouts, or bell peppers would all be delicious.
- Add garnishes: A sprinkle of chopped fresh parsley or a squeeze of extra lemon juice before serving adds freshness.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Absolutely! Here are a few options for a short description of Lemon Herb Chicken with Spring Vegetables:
Option 1: Simple and Flavorful
“Juicy lemon herb chicken with tender roasted spring vegetables – a bright and flavorful dish.”
Option 2: Focusing on Seasonal Ingredients
“Celebrate spring flavors with this vibrant dish of and perfectly roasted seasonal vegetables.”
Option 3: Emphasizing Healthy and Easy
“A healthy and delicious one-pan meal featuring lemon herb chicken and colorful spring vegetables.”
Option 4: Highlighting Freshness
“Savor the freshness of spring with this dish of juicy this and crisp-tender vegetable.”