Grilled Lemon Herb Chicken with Roasted Vegetables
This Grilled Lemon Herb Chicken with Roasted Vegetables is a delightful summer dish that combines the freshness of herbs and citrus with tender grilled chicken and perfectly roasted vegetables. It’s an easy-to-make recipe, perfect for a casual dinner party or a relaxing evening at home. The combination of flavors in this dish will surely impress your guests.
Preparation Time:
20 minutes
Cooking Time:
45 minutes
Serving Size:
Serves 4-6 people
Description:
This recipe features succulent chicken breasts marinated in a zesty blend of lemon juice, olive oil, garlic, and fresh herbs. The vegetables are tossed with olive oil, salt, pepper, and dried herbs for an aromatic side dish that complements the grilled chicken beautifully.
Ingredients:
- 4 boneless, skinless chicken breasts (about 1 pound each)
- Zest of one lemon
- Juice of two lemons
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1 red bell pepper, diced
- 1 yellow onion, sliced into wedges
- 2 cups cherry tomatoes, halved
- 4 medium zucchini, cut into 1-inch pieces
- 3 tablespoons olive oil for vegetables
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
How to Cook:
- Prepare the Chicken Marinade: In a small bowl, whisk together lemon zest and juice, olive oil, minced garlic, thyme, oregano, salt, and pepper. Place chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
- Prepare Vegetables: While the chicken is marinating, preheat your oven to 400°F (205°C). In a large bowl, toss diced red bell pepper, sliced onion, cherry tomatoes, and zucchini pieces with olive oil, dried basil, rosemary, salt, and pepper. Spread the vegetables evenly on a baking sheet lined with parchment paper.
- Grill or Pan-Sear Chicken: Remove chicken from marinade and discard any remaining liquid. If grilling, preheat your grill to medium-high heat (about 400°F). If pan-searing, heat a large skillet over medium-high heat and add a tablespoon of olive oil.
- Cook Vegetables: Place the baking sheet with vegetables in the oven and roast for about 25 minutes or until tender and slightly caramelized. Stir halfway through cooking to ensure even browning.
- Cook Chicken: Grill chicken breasts for about 6-7 minutes per side, or pan-sear them for approximately 4-5 minutes on each side, depending on the thickness of your chicken breasts. The internal temperature should reach at least 165°F (74°C) when measured with a meat thermometer.
- Rest and Serve: Once cooked, let the chicken rest for about 5 minutes before slicing into thick pieces. Serve immediately with roasted vegetables on the side.
Tips:
- To add more flavor to your dish, consider using a mix of fresh herbs like parsley and dill in addition to dried thyme and oregano.
- For an extra burst of citrus, squeeze some lemon juice over the chicken just before serving.
- If you prefer spicier food, sprinkle some red pepper flakes or black pepper into your marinade for a kick.
Nutritional Information (per serving):
Calories: 400
Protein: 50g
Carbohydrates: 12g
Fat: 22g
Fiber: 3g
Sodium: 600mg
Variations:
- Vegetarian Option: Substitute the chicken with portobello mushrooms or tofu for a vegetarian version.
- Gluten-Free: This recipe is naturally gluten-free. Ensure that your herbs and spices are certified gluten-free if you’re concerned about cross-contamination.
Storage Suggestions:
This dish can be stored in the refrigerator for up to 4 days or frozen for longer storage. Reheat gently on the stove or microwave before serving.
Enjoy your delicious Grilled Lemon Herb Chicken with Roasted Vegetables! It’s a perfect meal that combines the simplicity of grilling and roasting with the complexity of flavors from fresh herbs and citrus.