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Lemon Herb Mediterranean Chicken Recipe – Easy Roasted Veggies Dinner

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Juicy chicken breasts marinated in lemon and Mediterranean herbs, roasted alongside a colorful mix of veggies for a quick, healthy, and crowd-pleasing dinner. This sheet pan meal is bursting with flavor and perfect for busy weeknights or family gatherings.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 2 lemons, juiced and zested (about 1/4 cup juice)
  • 3 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1 tablespoon dried oregano (or 2 tablespoons fresh, chopped)
  • 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
  • 1 teaspoon paprika
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 large red bell pepper, sliced (about 1 cup)
  • 1 medium zucchini, sliced into half-moons (about 1 cup)
  • 1 medium red onion, cut into wedges (about 1 cup)
  • 2 medium carrots, peeled and sliced (about 1 cup)
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried basil (or 2 teaspoons fresh, chopped)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley or cilantro, chopped (optional garnish)
  • Lemon wedges (optional garnish)
  • Crumbled feta cheese (optional garnish)

Instructions

  1. In a medium mixing bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, oregano, thyme, paprika, red pepper flakes, salt, and black pepper.
  2. Place chicken breasts in a large zip-top bag or shallow dish. Pour marinade over chicken, turning to coat evenly. Cover and refrigerate for at least 20 minutes (up to 4 hours).
  3. While chicken marinates, toss bell pepper, zucchini, red onion, carrots, and cherry tomatoes in a large bowl with olive oil, dried basil, salt, and pepper until well coated.
  4. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil (optional). Arrange marinated chicken breasts down the center of the pan. Spread veggies evenly around chicken.
  5. Roast for 25-30 minutes, flipping chicken and tossing veggies halfway through. Chicken should be golden and cooked through (internal temp: 165°F), veggies caramelized at the edges.
  6. Remove pan from oven. Let chicken rest for 5 minutes before slicing. Sprinkle with chopped parsley or cilantro and crumbled feta, if desired. Serve with lemon wedges.

Notes

For extra crispy veggies, broil for 2-3 minutes at the end. Use chicken thighs for a juicier option (roast 30-35 minutes). Spread veggies in a single layer to avoid steaming. Skip feta for dairy-free. Use a meat thermometer for perfect chicken. Leftovers taste even better the next day.

Nutrition

Keywords: lemon chicken, Mediterranean chicken, sheet pan dinner, roasted veggies, healthy dinner, gluten-free, easy chicken recipe, meal prep, family dinner

Find it online: https://evabake.com/lemon-herb-mediterranean-chicken-recipe-easy-roasted-veggies-dinner/