Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 2 tablespoons olive oil (30 ml)
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh herbs, chopped (rosemary, thyme, oregano, or a mix)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 pound small red potatoes, quartered (450g)
  • 1 large red onion, cut into wedges
  • 1 bell pepper (any color), cut into chunks
  • 1 cup broccoli florets (approx 110g)
  • 1 cup cherry tomatoes (approx 170g)
  • 1 tablespoon olive oil (15ml)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions:

  1. In a bowl, combine olive oil, lemon zest and juice, minced garlic, herbs, salt, and pepper. Add chicken breasts and toss to coat. Let marinate for at least 10 minutes (or up to 30 minutes in the refrigerator).
  2. In a large bowl, toss the potatoes, red onion, and bell pepper with olive oil, salt, and pepper.
  3. Spread the vegetables in a single layer on the baking sheet. Place the marinated chicken breasts on top of the vegetables.
  4. Roast in a preheated oven at 400°F (200°C) for 20 minutes.
  5. Remove from oven and add broccoli florets and cherry tomatoes to the baking sheet. Toss gently to combine with the other vegetables and pan juices.
  6. Return to the oven and roast for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender.
  7. Let the chicken and vegetables rest for 5 minutes before serving. This helps the juices redistribute and keeps the chicken nice and moist.