Lemon Veggie Chickens Recipe

Make the marinade

In a medium bowl whisk together fresh lemon juice, lemon zest, 4 tbs olive oil, minced garlic, Dijon mustard, honey, dried oregano, dried thyme, 1.5 tsp salt and 1 tsp black pepper until emulsified.

Marinate the chicken

Place the 4 chicken breasts in a resealable plastic bag or shallow dish. Pour two-thirds of the marinade over the chicken (reserve remaining marinade in refrigerator). Seal or cover and refrigerate for at least 30 minutes and up to 4 hours.

Preheat oven

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment for easy cleanup.

Prepare root vegetables

In a large bowl toss the halved/quartered red potatoes and baby carrots with 1 TBS olive oil, 0.75 tsp salt, 0.5 tsp black pepper and 1 tsp smoked paprika. Spread potatoes and carrots on one side of the baking sheet in a single layer.

Prepare quicker-cooking vegetables

In the same bowl toss broccoli florets, red and yellow bell pepper strips and red onion wedges with remaining 1 TBS olive oil, 0.25 tsp crushed red pepper flakes and a light pinch of salt. Set aside; these will be added later so they don't overcook.

Par-cook chicken (optional step for even cooking)

Heat a large ovenproof skillet or grill pan over medium-high heat. Add a small drizzle of olive oil and sear each marinated chicken breast 2 minutes per side until lightly browned (they will finish in the oven). This speeds roasting and gives a nice color. Transfer seared chicken to the prepared baking sheet beside potatoes.

Roast first stage

Place the sheet in the preheated oven and roast for 15 minutes to begin cooking the potatoes and chicken. After 15 minutes, remove the pan from the oven.

Add remaining vegetables

Arrange the tossed broccoli, peppers and onion on the empty side of the sheet or intersperse among the potatoes. Drizzle the reserved marinade (measured 1/2 cup) lightly over the vegetables and chicken for extra lemon flavor.

Finish roasting

Return the sheet to the oven and roast another 12–18 minutes, or until a meat thermometer inserted into the thickest part of the chicken reads 165°F (74°C) and potatoes are tender when pierced with a fork. Total roast time will be about 27–33 minutes depending on chicken thickness.

Rest and finish

Remove the baking sheet from the oven and transfer chicken and vegetables to a serving platter. Tent the chicken loosely with foil and let rest 5 minutes so juices redistribute.

Garnish and serve

Sprinkle chopped fresh parsley over the vegetables and chicken. Add lemon slices if using. Taste and adjust seasoning with additional salt or pepper if desired. Serve warm.