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Fresh Lemon Herb Chicken Recipe Easy Perfect Roasted Spring Vegetables

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A light yet satisfying lemon herb chicken paired with perfectly roasted spring vegetables, offering a bright, fresh flavor and tender textures ideal for busy weeknights.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6–7 ounces / 170–200 grams each)
  • 2 fresh lemons, zested and juiced
  • 3 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • Salt and pepper to taste
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces (or substitute green beans)
  • 1 cup baby carrots, peeled
  • 1 cup new potatoes, halved (small red or gold potatoes)
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • Optional: 1 teaspoon dried oregano or Italian seasoning

Instructions

  1. In a large bowl, combine the juice and zest of 2 lemons, olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Add the chicken breasts and toss well to coat. Cover and refrigerate for 20-30 minutes.
  2. Preheat the oven to 425°F (220°C). On a large baking sheet, toss the asparagus, baby carrots, new potatoes, and red onion wedges with olive oil, salt, pepper, and optional oregano. Spread in a single layer.
  3. Roast the vegetables for about 25-30 minutes, stirring halfway through, until tender and caramelized.
  4. Heat a large oven-safe skillet over medium-high heat. Remove chicken from marinade and sear the breasts for 2-3 minutes per side until golden brown. Transfer the skillet to the oven and roast for 12-15 minutes until the internal temperature reaches 165°F (74°C).
  5. Remove chicken from the oven and let rest for 5 minutes before slicing. Serve alongside the roasted vegetables, garnished with fresh lemon wedges or extra herbs if desired.

Notes

Do not marinate chicken longer than 30 minutes to avoid ‘cooking’ the meat with lemon juice. Sear chicken before roasting to lock in juices. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Stir vegetables halfway through roasting to prevent burning and ensure even caramelization. Adjust roasting time based on chicken breast size.

Nutrition

Keywords: lemon herb chicken, roasted vegetables, spring vegetables, easy chicken recipe, healthy dinner, weeknight meal, gluten-free, dairy-free

Find it online: https://emmayum.com/fresh-lemon-herb-chicken-recipe-easy-perfect-roasted-spring-vegetables/