Print

Easy Roasted Chicken Breast Recipe with Seasonal Vegetables for Perfect Dinner

easy roasted chicken breast - featured image
Print Recipe

A simple, quick roasted chicken breast with seasonal vegetables that stays juicy and tender, perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 6–8 ounces / 170–225 grams each), trimmed of excess fat
  • About 3 cups seasonal vegetables, chopped into bite-sized pieces (carrots, zucchini, Brussels sprouts, red onions, cherry tomatoes)
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • Salt and freshly cracked black pepper, to taste
  • 1 lemon, zested and juiced

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and chop about 3 cups of seasonal vegetables into roughly uniform pieces.
  3. Toss the vegetables in a large bowl with 2 tablespoons olive oil, half the minced garlic, half the herbs, salt, and pepper until evenly coated.
  4. Pat the chicken breasts dry with paper towels. Rub them with the remaining olive oil, garlic, herbs, lemon zest, salt, and pepper.
  5. Arrange the vegetables in a single layer on a baking sheet and nestle the chicken breasts among them, ensuring enough space to avoid overcrowding.
  6. Roast in the oven for 20-25 minutes. Halfway through (around 12 minutes), gently stir the vegetables and flip the chicken breasts.
  7. Check doneness by ensuring the chicken reaches an internal temperature of 165°F (74°C) and juices run clear; vegetables should be tender and caramelized.
  8. Remove from oven and squeeze fresh lemon juice over everything, tossing lightly.
  9. Let the chicken rest for 5 minutes before slicing and serving.

Notes

Pat chicken dry before seasoning to ensure browning. Use a hot oven at 425°F for a nice crust and juicy interior. Flip chicken and stir vegetables halfway through roasting for even cooking. Avoid overcrowding the pan to prevent steaming. Rest chicken 5 minutes before slicing. If vegetables brown too fast, tent with foil.

Nutrition

Keywords: roasted chicken breast, seasonal vegetables, easy dinner, quick recipe, healthy chicken, weeknight meal, simple roast chicken

Find it online: https://bitematrix.com/easy-roasted-chicken-breast-recipe-with-seasonal-vegetables-for-perfect-dinner/