Lemon Herb Chicken & Roasted Vegetables

Ingredients

Instructions

0 of 6 steps complete

1. 1Heat the oven to 425°F (220°C) with a rack in the center. Lightly oil a large rimmed sheet pan. Prepare the vegetables before handling raw chicken; do not wash the chicken. Pat the breasts dry and pound the thicker ends to an even ¾-inch thickness between sheets of parchment.
2. 2Whisk 2 tablespoons olive oil with the lemon zest, 2 tablespoons lemon juice, garlic, oregano, thyme, ½ teaspoon salt and ¼ teaspoon pepper. Rub this mixture over the chicken in a bowl, using all the marinade. Wash hands and clean surfaces that touched raw chicken.
3. 3Toss the broccoli, carrots and zucchini with the remaining 1 tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper directly on the pan. Spread in a single layer with space for the chicken. If crowded, divide the vegetables onto a second pan so they roast instead of steam.
4. 4Nestle the chicken between the vegetables and spoon the marinade from the bowl over the chicken. Roast for 15 minutes, then turn the vegetables with a clean spatula. Continue roasting for 5–15 minutes, until a thermometer in the thickest part of each breast reads 165°F and the carrots are tender. Check thinner breasts early and transfer any cooked pieces to a clean plate while the rest finish.
5. 5If the vegetables need more browning after the chicken is cooked, return them to the oven for 3–5 minutes. Rest the chicken on a clean plate for 5 minutes, then slice across the grain. Serve with the roasted vegetables, parsley and lemon wedges; spoon the cooked pan juices over the chicken.
6. 6Refrigerate leftovers in shallow covered containers within 2 hours. Keep for up to 3–4 days and reheat chicken and vegetables to 165°F. Cooking time varies with breast thickness; the listed 30 minutes allows time for the vegetables to finish roasting.