Picture this: perfectly juicy grilled chicken infused with bright lemon, garlic, and fresh herbs, paired with golden roasted veggies that are crisp on the outside and tender inside. This dish feels elegant but is surprisingly simple—perfect for busy weeknights or when you want to impress at a weekend dinner. Let’s fire up the grill and make something delicious!
Why You’ll Love This Recipe
This grilled lemon herb chicken with roasted vegetables is the perfect balance of fresh, zesty flavors and hearty satisfaction. Here’s why it deserves a spot in your meal rotation:
- Easy to Prep: A simple marinade takes the chicken to the next level while the oven does all the work for the veggies.
- Big Flavor, Minimal Effort: Fresh herbs, lemon juice, and garlic create a bright, savory taste without any complicated steps.
- Healthy & Wholesome: Lean protein and vibrant roasted veggies make this as nourishing as it is delicious.
- Perfect for Meal Prep: Make extra for quick and tasty lunches throughout the week.
Ingredients Breakdown
Essentials
- For the Chicken Marinade:
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- Zest and juice of 1 lemon
- 2 garlic cloves, minced
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and black pepper to taste
- For the Roasted Vegetables:
- 1 zucchini, sliced
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 cup cherry tomatoes
- ½ red onion, sliced
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Pro Tips
- For extra tenderness, marinate the chicken for at least 30 minutes—overnight is even better!
- Cut the veggies evenly to ensure they roast at the same rate.
- If grilling outdoors, use a meat thermometer—chicken is perfectly cooked at 165°F.
Step-by-Step Instructions
- Marinate the Chicken: In a bowl, mix olive oil, lemon zest, lemon juice, garlic, oregano, thyme, salt, and pepper. Coat the chicken thoroughly, cover, and let it marinate in the fridge for at least 30 minutes.
- Prep the Vegetables: Preheat the oven to 400°F (200°C). Toss the zucchini, bell peppers, tomatoes, and onion with olive oil, garlic powder, salt, and pepper. Spread them out on a baking sheet.
- Roast the Vegetables: Bake for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized.
- Grill the Chicken: Heat a grill (or grill pan) over medium-high heat. Cook the chicken for about 5-6 minutes per side until cooked through.
- Rest & Serve: Let the chicken rest for 5 minutes before slicing. Serve with the roasted vegetables and enjoy!
Chef’s Tips and Tricks
- Get a Good Sear: Let the chicken develop a nice golden crust before flipping for the best texture and flavor.
- Use a Meat Thermometer: Chicken is done at an internal temperature of 165°F—no guesswork needed.
- Make It Ahead: The marinade can be prepped in advance, and the veggies can be chopped the night before for easy weeknight cooking.
Recipe Variations and Serving Suggestions
- Add a Creamy Element: Serve with tzatziki or a lemon garlic yogurt sauce for extra flavor.
- Mix Up the Veggies: Swap the bell peppers for asparagus, Brussels sprouts, or mushrooms.
- Turn It Into a Bowl: Slice the chicken and serve everything over quinoa, couscous, or rice for a hearty meal.
- Spicy Twist: Add red pepper flakes to the marinade for a little kick.
FAQs
How long should I marinate the chicken?
A minimum of 30 minutes is great, but for the best flavor, marinate for 2-8 hours.
Can I use chicken thighs instead?
Absolutely! Boneless, skinless chicken thighs work wonderfully and stay extra juicy.
What if I don’t have a grill?
You can cook the chicken in a grill pan or skillet on the stove, or even roast it in the oven at 400°F for about 20-25 minutes.
Can I meal prep this recipe?
Yes! Store leftovers in airtight containers in the fridge for up to 4 days. Reheat gently to keep the chicken moist.
Recipe Card
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- Zest and juice of 1 lemon
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 zucchini, sliced
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 cup cherry tomatoes
- ½ red onion, sliced
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
Instructions
- Mix marinade ingredients and coat chicken. Let marinate.
- Preheat oven to 400°F. Toss vegetables with olive oil and seasonings.
- Roast veggies for 20-25 minutes.
- Grill chicken for 5-6 minutes per side.
- Let chicken rest, then serve with vegetables.
Let me know if you try this recipe! Share your creations on Instagram and tag me at @TheKitchensAid—I love to see what you make!
