Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 lb (450g) baby potatoes, halved
  • 1 large red onion, cut into wedges
  • 2 bell peppers (any color), seeded and cut into chunks
  • 1 zucchini, cut into 1-inch (2.5cm) pieces
  • 1 pint (about 2 cups/475ml) cherry tomatoes
  • 2 tablespoons olive oil
  • 1 lemon, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
  • 2 tablespoons fresh thyme, chopped (or 2 teaspoons dried)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil (for marinade)
  • 1 tablespoon lemon juice (for marinade)
  • 1 teaspoon dried oregano (for marinade)
  • 1/2 teaspoon salt (for marinade)
  • 1/4 teaspoon black pepper (for marinade)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Whisk together all marinade ingredients in a small bowl. Pour the marinade over the chicken breast and set aside to marinate for at least 15 minutes.
  3. In a large mixing bowl, toss the potatoes, red onion, bell peppers, zucchini, and cherry tomatoes with olive oil, lemon slices, minced garlic, rosemary, thyme, salt, and pepper. Ensure everything is evenly coated.
  4. Spread the vegetables in a single layer on the prepared baking sheet. Place the marinated chicken breasts evenly amongst the vegetables.
  5. 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.
  6. Let the chicken and vegetables rest for 5 minutes before serving.