Main Courses Recipe

Prep the marinade and vegetables

In a medium bowl whisk together 3 tbs olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, chopped thyme, dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Reserve 1/4 cup of this marinade for brushing while grilling. Place chicken breasts in a shallow dish or zip-top bag and pour the remaining marinade over them. Seal and refrigerate for at least 30 minutes and up to 4 hours. Meanwhile, preheat oven to 425°F (220°C). On a large rimmed baking sheet toss halved red potatoes, carrots, red bell pepper, onion wedges and broccoli florets with remaining 1 tbs olive oil, honey, smoked paprika, red pepper flakes, remaining 1/2 tsp kosher salt and 1/2 tsp black pepper. Spread vegetables in a single layer.

Roast the vegetables

Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring once halfway through, until potatoes are tender and edges are caramelized. If broccoli is browning too quickly, move it to a cooler part of the pan or remove it after 15-18 minutes and return the other vegetables to finish roasting.

Grill the chicken

While vegetables roast, heat a grill or grill pan over medium-high heat and lightly oil the grates. Remove chicken from marinade, letting excess drip off. Grill chicken 5-7 minutes per side (internal temperature 165°F / 74°C), brushing with reserved marinade once or twice during cooking. If using thicker breasts, start on medium-high to sear for 2-3 minutes per side then reduce heat to medium and continue cooking until done. Let chicken rest 5 minutes after grilling.

Finish and serve

Taste roasted vegetables and toss with 1 tbs butter if desired for gloss and richness. Slice chicken against the grain. Arrange roasted vegetables on a platter, place sliced chicken on top or alongside, and drizzle any resting juices over the chicken. Garnish with additional chopped thyme or lemon wedges if desired. Serve immediately.