Lemon Herb Chicken with Roasted Vegetables

Serves

2–3 people

Ingredients

For the Lemon Herb Chicken

• 3–4 boneless chicken breasts (or thighs)

• 2 tbsp olive oil

• Zest of 1 lemon

• Juice of 1 lemon

• 3 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried thyme or mixed herbs

• ½ tsp paprika

• Salt & black pepper to taste

• Lemon slices (for topping)

For the Vegetables

Broccoli

• 2 cups broccoli florets

• 1½ tbsp olive oil

• Salt & pepper

Carrots

• 2 cups baby carrots (or sliced carrots)

• 1 tbsp olive oil

• ½ tsp honey or maple syrup

• ¼ tsp dried herbs or thyme

• Pinch of salt

Method

1. Marinate the Chicken

• In a bowl, mix olive oil, lemon zest, lemon juice, garlic, herbs, paprika, salt, and pepper.

• Coat chicken well.

• Rest at least 30 minutes (up to overnight for best flavor).

2. Cook the Chicken (Pan or Grill)

Pan method (recommended for char):

1. Heat a grill pan or heavy skillet on medium-high.

2. Add a little oil.

3. Cook chicken 5–6 minutes per side until golden and cooked through.

4. Add lemon slices on top during the last 2 minutes.

5. Rest chicken 5 minutes before serving.

Internal temperature: 75°C / 165°F

3. Roast / Char the Vegetables

Oven or Air Fryer

Broccoli

• Toss with olive oil, salt, and pepper.

• Roast at 200°C (400°F) for 15–18 minutes or air fry at 190°C for 10–12 minutes until charred edges appear.

Carrots

• Toss with olive oil, honey, herbs, and salt.

• Roast alongside broccoli or separately until caramelized and tender.

Assembly

• Place chicken in the center.

• Arrange broccoli and carrots around it.

• Spoon pan juices over chicken.

• Finish with fresh parsley or thyme.

Chef’s Notes ⭐

• Chicken thighs = juicier, more forgiving than breasts.

• Don’t overcrowd the pan or vegetables won’t char.

• Lemon slices caramelize and add bitterness—this is intentional and delicious.

• Resting the chicken keeps it juicy.

Q & A

Q: Can I make this in an air fryer only?

Yes.

• Chicken: 180°C for 14–18 min (flip halfway)

• Veggies: 190°C for 10–12 min

Q: Can I meal prep this?

Absolutely. Keeps 3–4 days refrigerated. Store chicken and veggies separately for best texture.

Q: What can I serve this with?

• Rice or lemon rice

• Mashed potatoes

• Quinoa or couscous

• Garlic bread

Q: How do I keep chicken from drying out?

• Don’t overcook

• Use thighs

• Let it rest before slicing

• Marinate longer if possible

Q: Can I make it dairy-free / gluten-free?

It already is ✅