Lemon Herb Chicken with Roasted Vegetables

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a small bowl, zest and juice the lemon. Mince 2 cloves of garlic.

3. 3

   Combine lemon juice, lemon zest, olive oil, thyme, rosemary, minced garlic, salt, and pepper in a bowl.

4. 4

   Place chicken breasts in a shallow dish and pour marinade over them. Cover and marinate in the refrigerator for 20 minutes.

5. 5

   While the chicken marinates, peel and slice carrots, and cut zucchini, red bell pepper, and red onion into bite-sized pieces.

6. 6

   Spread the vegetables, including broccoli florets, on a baking sheet and drizzle with a small amount of olive oil, salt, and pepper. Toss to coat evenly.

7. 7

   After marinating, remove chicken from the refrigerator and place on a separate baking sheet.

8. 8

   Roast chicken and vegetables in the oven for 25-30 minutes, or until vegetables are tender and chicken is cooked through (internal temperature of 165°F).

9. 9

   Let chicken rest for 5 minutes before slicing. Serve sliced chicken alongside roasted vegetables.