Quick Lemon Herb Chicken Dinner
A vibrant and easy chicken dinner featuring tender pan-seared chicken breast infused with bright lemon and fragrant herbs, perfectly paired with quick-roasted seasonal vegetables. This dish brings restaurant-quality flavors to your table with minimal effort, making it ideal for any busy weeknight.
Ingredients
- 2 pieces boneless skinless chicken breasts
- 1 tbsp olive oil divided
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 0.25 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 lemon half juiced half sliced
- 1 cup broccoli florets
- 1 cup cherry tomatoes halved
- 0.5 medium red onion sliced
- 2 cloves garlic minced
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a small bowl, combine oregano, thyme, garlic powder, salt, and pepper.
- Pat chicken breasts dry with paper towels. Rub chicken with 1/2 tbsp olive oil, then generously season with the herb mixture on both sides.
- On the prepared baking sheet, toss broccoli florets, cherry tomatoes, and sliced red onion with the remaining 1/2 tbsp olive oil, minced garlic, a pinch of salt, and pepper. Spread vegetables in an even layer.
- Place the seasoned chicken pieces on one side of the baking sheet and spread the seasoned vegetables on the other side. Arrange lemon slices over the chicken.
- Roast for 15-20 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the vegetables are tender-crisp and slightly charred. Cooking time may vary based on chicken thickness.
- Squeeze fresh lemon juice over the chicken and vegetables before serving immediately. Garnish with fresh parsley if desired.
Notes
Use fresh herbs for the best flavor if available. Feel free to swap chicken breast for boneless, skinless thighs, adjusting cook time slightly. Add a sprinkle of crumbled feta cheese or a drizzle of balsamic glaze before serving for extra flair. Serve with quinoa, couscous, or a light rice pilaf for a more substantial meal.