Herb-Crusted Chicken with Roasted Vegetables
Clean eating herb-crusted chicken breast with colorful roasted vegetables, delivering 38g of protein and simple whole food nutrition in one satisfying meal.
20m
4
Click to copy recipe URL and open the app
Ingredients
- 4 boneless, skinless chicken breasts (6 oz each)
- 2 tablespoons olive oil, divided
- 1/4 cup fresh breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, minced
- 3 cloves garlic, minced
- 1 large zucchini, sliced into half-moons
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 medium red onion, cut into wedges
- 8 oz baby potatoes, halved
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 lemon, juiced and zested
Instructions
- 1
Preheat and Prepare
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. Pat chicken breasts dry and season both sides with salt and pepper.
- 2
Make Herb Crust
In a small bowl, combine breadcrumbs, parsley, thyme, rosemary, minced garlic, lemon zest, and 1 tablespoon olive oil. Mix until well combined and mixture holds together when pressed.
- 3
Prepare Vegetables
In a large bowl, toss zucchini, bell peppers, red onion, and baby potatoes with remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- 4
Arrange on Baking Sheet
Spread vegetables evenly on one side of the prepared baking sheet. Place chicken breasts on the other side, leaving space between each piece.
- 5
Apply Herb Crust
Press the herb mixture firmly onto the top of each chicken breast, creating an even coating that adheres well to the meat.
- 6
Roast Everything
Roast in preheated oven for 25-30 minutes, or until chicken reaches internal temperature of 165°F (74°C) and vegetables are tender and lightly caramelized.
- 7
Rest and Serve
Let chicken rest for 5 minutes before slicing. Drizzle fresh lemon juice over chicken and vegetables before serving immediately.
Chef's Tips
For extra crispy herb crust, broil for the last 2-3 minutes. Make sure vegetables are cut uniformly for even cooking. Use a meat thermometer to ensure chicken is perfectly cooked.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this herb-crusted chicken with roasted vegetables
How long does it take to make Herb-Crusted Chicken with Roasted Vegetables?
This recipe takes 55 minutes total time, including 20 minutes prep time and 35 minutes cooking time.
How many servings does this Herb-Crusted Chicken with Roasted Vegetables recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Herb-Crusted Chicken with Roasted Vegetables recipe?
This recipe is rated as Easy difficulty level, making it perfect for beginners.
Can I make substitutions in this Herb-Crusted Chicken with Roasted Vegetables recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this herb-crusted chicken with roasted vegetables ahead of time?
Yes! You can prepare this herb-crusted chicken with roasted vegetables up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover herb-crusted chicken with roasted vegetables?
Store leftover herb-crusted chicken with roasted vegetables covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with herb-crusted chicken with roasted vegetables?
This herb-crusted chicken with roasted vegetables pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze herb-crusted chicken with roasted vegetables?
Yes, this herb-crusted chicken with roasted vegetables freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.