Lemon Herb Chicken with Roasted Carrots & Parmesan Broccoli

In a bowl, combine olive oil, minced garlic, lemon juice and zest, thyme, rosemary, salt, and pepper.

Add chicken breasts and coat evenly. Let marinate for at least 15 minutes (or up to 2 hours in the fridge).

Roast the Carrots:

Preheat oven to 400°F (200°C).

Toss carrot sticks with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, turning halfway through.

Cook the Chicken:

Place marinated chicken on a separate baking sheet or in a roasting pan. Bake for 20–25 minutes, or until internal temperature reaches 165°F (74°C).

Prepare the Broccoli:

Toss broccoli florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes.

Remove from oven, sprinkle with Parmesan, and return to oven for 2–3 minutes until cheese melts.

Serve:

Plate the chicken alongside roasted carrots and Parmesan broccoli. Garnish with extra lemon zest or fresh herbs if desired.

Serving and Storage Tips