Lemon Herb Chicken with Roasted Vegetables

Chef Brainy
What Started it all:
Chicken breast, potatoes, carrots, Asparagus

This flavorful and healthy recipe features tender chicken breasts, crispy roasted potatoes, sweet carrots, and fresh asparagus. The lemon and herb marinade adds a zesty twist to this classic dish.


  • 4 boneless, skinless chicken breasts
  • 4 medium potatoes, cut into wedges
  • 4 large carrots, peeled and chopped into chunks
  • 1 bunch asparagus, ends trimmed
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  1. Preheat the oven to 400 degrees F.
  2. In a small bowl, whisk together the olive oil, lemon juice, garlic, thyme, rosemary, salt, and pepper to make the marinade.
  3. Place the chicken breasts in a large resealable plastic bag and pour the marinade over the top. Seal the bag and toss gently to coat the chicken thoroughly. Set aside and let marinate for at least 30 minutes or up to 6 hours.
  4. Meanwhile, spread the potatoes and carrots in a single layer on a large sheet pan. Drizzle with a tablespoon of olive oil and season with salt and pepper. Toss gently to coat. Roast in the preheated oven for 20 minutes.
  5. After 20 minutes, remove the sheet pan from the oven and add the asparagus. Drizzle the vegetables with a little more olive oil and season with salt and pepper. Return the pan to the oven and continue roasting for another 15-20 minutes, or until the vegetables are tender and golden brown.
  6. While the vegetables are roasting, heat a large nonstick skillet over medium-high heat. Add the marinated chicken breasts and cook for 6-7 minutes per side, or until cooked through and nicely browned on the outside.
  7. Serve the lemon herb chicken with the roasted vegetables on the side. Enjoy!

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