Herb-Roasted Chicken Breast with Vegetables

Name: Herb-Roasted Chicken Breast with Vegetables
Total time: 3000 s
Yield: 4 people
Cuisine: British
Ingredients: 4 boneless, skinless chicken breasts; 3 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon dried thyme; 1/2 teaspoon black pepper; 1 red bell pepper, sliced; 2 carrots, sliced; 1 zucchini, sliced; 1 yellow bell pepper, sliced; 1 lemon, cut into wedges; 1 red onion, sliced; Fresh parsley, chopped (for garnish)

Camilla @cook_108013504

This Herb-Roasted Chicken Breast with Vegetables is a wholesome, flavorful dish perfect for any weeknight dinner. The chicken breasts are seasoned with a blend of herbs and spices, then roasted alongside a medley of fresh vegetables. This dish is not only nutritious but also incredibly satisfying, making it a family favorite. Serve it with a squeeze of fresh lemon juice to enhance the flavors.

Camilla @cook_108013504

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Ingredients

40-50 minutes

4 people

4boneless, skinless chicken breasts
3 tablespoonsolive oil
1 teaspoonsalt
1 teaspoongarlic powder
1 teaspoonpaprika
1 teaspoondried thyme
1/2 teaspoonblack pepper
1red bell pepper, sliced
2carrots, sliced
1zucchini, sliced
1yellow bell pepper, sliced
1lemon, cut into wedges
1red onion, sliced
Fresh parsley, chopped (for garnish)

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Steps

40-50 minutes

1

Preheat your oven to 400°F (200°C).
2

In a small bowl, mix 2 tablespoons of olive oil with salt, black pepper, paprika, garlic powder, and dried thyme. Rub this mixture evenly over the chicken breasts.
3

In a large bowl, toss the sliced carrots, red bell pepper, yellow bell pepper, zucchini, and red onion with the remaining tablespoon of olive oil, salt, and pepper.
4

Place the seasoned chicken breasts in the center of a large baking dish. Arrange the seasoned vegetables around the chicken.
5

Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender.
6

Remove from the oven, garnish with fresh parsley, and serve with lemon wedges on the side.