Go Back
Print

Easy Crispy Lemon Herb Chicken Recipe with Spring Vegetables

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 450
A flavorful and healthy chicken dish featuring crispy skin, fresh herbs, and vibrant spring vegetables, perfect for a quick weeknight dinner.

Ingredients

Protein

  • 4 pieces boneless, skin-on chicken breasts
  • 1 large lemon, zested and juiced
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • to taste salt Salt (kosher recommended)
  • to taste black pepper Black pepper
  • 1 cup asparagus, trimmed and cut into 2-inch pieces
  • 1 cup sugar snap peas, ends trimmed
  • 1 cup baby carrots, halved lengthwise
  • 1 cup baby potatoes (Yukon Gold), halved
  • Optional to taste red pepper flakes

Instructions 

  • Combine lemon zest, juice, garlic, herbs, olive oil, salt, and pepper in a bowl. Marinate chicken for 10 minutes.
  • Preheat oven to 400°F (200°C). Sear chicken skin-side down until crispy, then flip.
  • Toss vegetables with olive oil, salt, and pepper. Arrange around chicken in skillet.
  • Roast in oven for 20-25 minutes until chicken reaches 165°F and vegetables are tender. Rest before serving.

Notes

Ensure chicken skin is pressed flat during searing for maximum crispiness.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: chicken, Herbs, Lemon, Vegetables