For the Chicken

• 2 pounds boneless, skinless chicken breasts – Lean, protein-rich chicken that cooks beautifully with the lemon herb marinade.
• 2 tablespoons olive oil – Helps keep the chicken moist and encourages beautiful browning.
• 2 tablespoons fresh lemon juice – Adds bright citrus flavor and helps tenderize the chicken.
• 1 teaspoon lemon zest – Provides concentrated lemon flavor without adding extra liquid.
• 4 cloves garlic, minced – Adds rich savory flavor.
• 1 teaspoon dried oregano – Brings an earthy herbal note.
• 1 teaspoon dried thyme – Adds a subtle woodsy flavor.
• 1 teaspoon dried rosemary – Complements the lemon and chicken beautifully.
• 1 teaspoon paprika – Adds mild warmth and attractive color.
• 1 teaspoon salt – Enhances the flavors of the chicken and vegetables.
• ½ teaspoon black pepper – Adds gentle peppery flavor.

For the Roasted Vegetables

• 1 pound baby potatoes, halved – Become tender inside with deliciously crisp roasted edges.
• 2 medium carrots, sliced – Add natural sweetness and vibrant color.
• 1 red bell pepper, chopped – Adds sweetness and a pleasant roasted texture.
• 1 medium zucchini, sliced – Provides freshness and soft, tender texture.
• 1 small red onion, cut into wedges – Adds savory sweetness when roasted.
• 2 tablespoons olive oil – Helps the vegetables caramelize and roast evenly.
• ½ teaspoon dried oregano – Adds extra herbal flavor.
• ½ teaspoon garlic powder – Enhances the savory roasted vegetables.
• ½ teaspoon salt
• ¼ teaspoon black pepper

Optional Garnishes

• Fresh parsley
• Fresh thyme
• Fresh rosemary
• Lemon wedges
• Extra lemon zest
• Crumbled feta cheese