A Budget-Friendly Lemon Herb Chicken and Veggies dinner recipe

Lemon Herb Chicken with Garlic Parmesan Roasted Vegetables. This dish is easy to make, tastes delicious, and looks elegant to serve.

Ingredients:

For the Chicken:

4 boneless, skinless chicken breasts or full chicken

2 lemons (one for juice and zest, one for slices)

2 tablespoons olive oil

3 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley for garnish

For the Vegetables:

1 pound baby potatoes, halved

1 cup cherry tomatoes

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced

1/4 cup grated Parmesan cheese

2 tablespoons olive oil

3 garlic cloves, minced

1 teaspoon dried Italian seasoning

Salt and pepper to taste

Instructions:

Marinate the Chicken:

In a large bowl, combine the juice and zest of one lemon, 2 tablespoons olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper.

Add the chicken breasts to the bowl and coat them well with the marinade. Let it sit for at least 15 minutes.

Prepare the Vegetables:

In a separate bowl, combine the baby potatoes, cherry tomatoes, bell peppers, and zucchini. Add olive oil, minced garlic, dried Italian seasoning, salt, and pepper. Toss to coat the vegetables evenly.

Roast the vegetables:

Spread the vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 20 minutes.

Cook the Chicken:

While the vegetables are roasting, heat a large oven-safe skillet over medium-high heat. Add a little olive oil.

Remove the chicken from the marinade and place it in the hot skillet. Sear the chicken for 2-3 minutes on each side until golden brown.

Remove the skillet from heat and add lemon slices to the chicken breasts.

Transfer the skillet to the oven and roast for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C).

Finish the Vegetables:

After 20 minutes, remove the vegetables from the oven and sprinkle with grated Parmesan cheese. Toss to combine and roast for 5 minutes, until the cheese is melted and golden.

Serve:

Plate the chicken breasts and surround them with the roasted vegetables.

Garnish with freshly chopped parsley and extra lemon slices if desired.

Tips for Presentation:

• Use a white plate to make the colors of the dish pop.
• Arrange the chicken breasts in the center of the plate and the vegetables around them.
• Add a sprig of parsley or a lemon twist on top for an extra touch of elegance.

Enjoy your budget-friendly, fancy-tasting dinner!

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