Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
  • 2 tablespoons olive oil (30 mL)
  • 1 tablespoon fresh rosemary, chopped (15 g)
  • 1 tablespoon fresh thyme, chopped (15 g)
  • 4 cloves garlic, minced
  • Zest and juice of 1 lemon
  • Salt and pepper to taste
  • 2 cups baby potatoes, halved (300 g)
  • 1 red bell pepper, cut into chunks
  • 1 zucchini, sliced
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil (30 mL)
  • 1 teaspoon dried oregano (5 g)

Instructions:

  1. Combine olive oil, rosemary, thyme, garlic, lemon zest, lemon juice, salt, and pepper in a large bowl.
  2. Add chicken breasts, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes.
  3. Preheat oven to 400°F (200°C). In a large bowl, toss baby potatoes, bell pepper, zucchini, and red onion with olive oil, oregano, salt, and pepper.
  4. Spread the seasoned vegetables onto a baking sheet in a single layer and roast in the preheated oven for 20 minutes.
  5. Heat a large skillet over medium heat. Add marinated chicken breasts and cook for about 6-7 minutes per side, or until internal temperature reaches 165°F (75°C).
  6. Once the vegetables have roasted for 20 minutes, add chicken to the baking sheet and roast for an additional 10 minutes.
  7. Let the chicken rest for 5 minutes before slicing. Serve with roasted vegetables on the side.