Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1 lb (450g) small red potatoes, quartered
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1 zucchini, chopped
  • 1 red onion, cut into wedges
  • 1 cup (125g) broccoli florets
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1 tablespoon dried Italian herbs (or a mix of rosemary, thyme, and oregano)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. In a large bowl, toss the quartered potatoes, bell peppers, red onion and chopped zucchini.
  3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried Italian herbs, salt, pepper, and red pepper flakes (if using).
  4. Pour about half of the lemon herb marinade over the vegetables and toss well to coat.
  5. Spread the vegetables in a single layer on the prepared baking sheet.
  6. Season the chicken breasts with salt, pepper, and the remaining lemon herb marinade.
  7. Place the seasoned chicken breasts amongst the vegetables on the baking sheet. Add the broccoli florets.
  8. Bake for 20 minutes, or until the chicken is cooked through and the vegetables are tender. Ensure the chicken's internal temperature reaches 165°F (74°C).
  9. Let the chicken and vegetables rest for a few minutes before serving.