Introduction
Spring is knocking on the door, and what better way to celebrate than with a dish that’s light, zesty, and bursting with flavor? This Lemon Herb Spring Chicken with Roasted Veggies is my go-to when I crave something simple yet delicious. The tangy lemon, aromatic herbs, and colorful roasted vegetables make every bite a taste of sunshine. Whether you’re cooking for family or just treating yourself, this healthy dinner idea is ready in under an hour. Let’s dive into this easy spring recipe that’s sure to become a favorite on your table!
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 1 large lemon (zested and juiced, about 2 tbsp juice)
- 2 garlic cloves, minced
- 1 teaspoon dried oregano (or 1 tbsp fresh)
- 1 teaspoon fresh thyme leaves (or ½ tsp dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Roasted Veggies:
- 1 bunch asparagus, trimmed (about 1 lb)
- 10-12 baby carrots, halved lengthwise
- 1 lb new potatoes, halved
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional, for color)
Optional Garnish:
- Fresh parsley, chopped
- Extra lemon wedges
Equipment Needed
- Large mixing bowl
- Zester or grater
- Juicer (or use your hands!)
- Sharp knife and cutting board
- Large baking sheet
- Parchment paper (optional, for easy cleanup)
- Tongs
- Meat thermometer
Prep Time
- Preparation: 15 minutes
- Cooking: 30 minutes
- Total: 45 minutes
Servings
- Serves 4
Instructions
- Preheat the Oven:
Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup (optional). - Marinate the Chicken:
In a large mixing bowl, whisk together 2 tbsp olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Add the chicken breasts and coat them well. Let them sit while you prep the veggies (or marinate up to 2 hours in the fridge for extra flavor). - Prep the Veggies:
In another bowl, toss the asparagus, baby carrots, and new potatoes with 1 tbsp olive oil, salt, pepper, and paprika. Spread them evenly on the baking sheet. - Assemble and Roast:
Nestle the marinated chicken breasts among the veggies on the baking sheet. Drizzle any remaining marinade over the top for extra zing. Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender and slightly golden. - Finish and Serve:
Remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh parsley and a squeeze of lemon juice if desired. Serve hot and enjoy the taste of spring!
Nutrition (Per Serving, Approximate)
- Calories: 350 kcal
- Protein: 30g
- Fat: 15g
- Carbohydrates: 25g
- Fiber: 5g
- Sugar: 4g
Note: Values may vary based on ingredient brands and portion sizes.
Tips for the Perfect Lemon Herb Chicken
- Swap It Up: Try chicken thighs for juicier meat or swap asparagus for green beans if that’s what you have on hand.
- Make It Vegetarian: Skip the chicken and double the veggies, or add chickpeas for protein.
- Storage: Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes.
Serving Suggestions
Pair this spring chicken recipe with a glass of crisp white wine (like Sauvignon Blanc) or a homemade sparkling lemonade. A slice of crusty bread on the side is perfect for soaking up the lemony juices. For a heartier meal, serve over a bed of quinoa or wild rice.
Why You’ll Love This Recipe
This Lemon Herb Spring Chicken with Roasted Veggies is the ultimate healthy dinner idea—quick to prep, packed with flavor, and loaded with seasonal goodness. It’s versatile enough for weeknights but pretty enough for a dinner party. Plus, the one-pan cleanup? Yes, please!