Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 lb/450g baby potatoes, halved or quartered if large
  • 1 red bell pepper, cored and cut into 1-inch/2.5cm pieces
  • 1 yellow bell pepper, cored and cut into 1-inch/2.5cm pieces
  • 1 red onion, cut into wedges
  • 1 lb/450g broccoli florets
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon dried Italian herbs
  • 1 teaspoon dried rosemary
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions:

  1. Preheat the oven to 400°F/200°C.
  2. Toss the baby potatoes, bell peppers, red onion, and broccoli florets in a large mixing bowl.
  3. In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, Italian herbs, rosemary, salt, and pepper.
  4. Pour half of the marinade over the vegetables in the mixing bowl and toss to coat evenly.
  5. Spread the vegetables in a single layer on the baking sheet.
  6. Pat the chicken breasts dry with paper towels. This ensures a better sear!
  7. Brush the remaining marinade over both sides of the chicken breasts.
  8. Arrange the chicken breasts on the baking sheet alongside the vegetables.
  9. Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly browned. Check the chicken for doneness at 30 minutes to prevent overcooking.
  10. Garnish with fresh parsley and serve with lemon wedges.