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.
Added by Recipe Organizer Team
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?
The listed total time is 55 minutes. Prep time is 20 minutes and cooking time is 35 minutes. Follow the instructions for any resting or chilling steps.
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?
The listed difficulty level is easy.