Lemon Garlic Chicken Dinner You’ll Crave

This Lemon Garlic Chicken with Roasted Vegetables is a flavorful and healthy dish that fits perfectly into the Mediterranean diet. It combines tender chicken marinated in lemon, garlic, and herbs with a mix of vibrant roasted vegetables, making it an easy dinner recipe that can be quickly prepared any night of the week.

Using fresh ingredients, this recipe is not only delicious but also packs a nutrient-rich punch. The combination of protein from the chicken and fiber from the vegetables ensures a well-rounded meal.

Healthy Lemon Garlic Chicken with Roasted Vegetables Recipe

This dish features juicy chicken thighs or breasts marinated in a zesty lemon-garlic mixture, accompanied by a colorful array of roasted vegetables such as bell peppers, zucchini, and carrots. The recipe takes about 50 minutes from start to finish and serves 4 people.

Ingredients

4 boneless, skinless chicken thighs or breasts
3 tablespoons olive oil
3 cloves garlic minced
Juice and zest of 1 lemon
1 teaspoon dried oregano
1 teaspoon salt adjust to taste
1/2 teaspoon black pepper
1 bell pepper chopped
1 zucchini sliced
2 carrots sliced
1 red onion cut into wedges
Fresh parsley chopped for garnish (optional)

Instructions

Marinate Chicken: In a bowl, mix olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, and pepper. Add the chicken, coating it well. Marinate for at least 30 minutes in the refrigerator.
Prepare Vegetables: Preheat the oven to 425°F (220°C). While the chicken marinates, chop the vegetables and place them on a baking sheet.
Season Vegetables: Drizzle the vegetables with olive oil, and season with salt and pepper. Toss to combine.

Roast Vegetables: Spread the vegetables evenly on the baking sheet and roast in the preheated oven for about 20 minutes.
Cook Chicken: After the vegetables have been roasting for 20 minutes, add the marinated chicken to the baking sheet. Continue roasting for another 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Serve: Once cooked, remove the baking sheet from the oven. Let the chicken rest for a few minutes, then slice and serve with the roasted vegetables. Garnish with fresh parsley if desired.