🍋 Bright & Zesty Lemon Herb Chicken with Spring Vegetables

Spring is a season of renewal, bursting with fresh flavors and vibrant produce. It’s the perfect time to enjoy meals that are light yet satisfying, bursting with the taste of the season. One such dish that embodies the essence of spring is the Bright & Zesty Lemon Herb Chicken with Spring Vegetables. This recipe combines the tangy zest of lemons with aromatic herbs and a medley of fresh spring vegetables, creating a meal that is not only delicious but also visually appealing.

Ingredients
For the Chicken:

4 boneless, skinless chicken breasts
2 lemons (zested and juiced)
3 cloves of garlic (minced)
2 tablespoons olive oil
1 tablespoon fresh rosemary (chopped)
1 tablespoon fresh thyme (chopped)
Salt and pepper to taste
For the Vegetables:

1 bunch of asparagus (trimmed and cut into 2-inch pieces)
1 cup cherry tomatoes (halved)
1 cup baby carrots (halved lengthwise)
1 cup sugar snap peas
2 tablespoons olive oil
Salt and pepper to taste
Instructions
Step 1: Marinate the Chicken

In a bowl, combine the lemon zest, lemon juice, minced garlic, olive oil, chopped rosemary, chopped thyme, salt, and pepper.
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for a more intense flavor.
Step 2: Prepare the Vegetables

Preheat the oven to 400°F (200°C).
In a large mixing bowl, toss the asparagus, cherry tomatoes, baby carrots, and sugar snap peas with olive oil, salt, and pepper.
Spread the vegetables in a single layer on a large baking sheet lined with parchment paper or a silicone baking mat.
Step 3: Cook the Chicken and Vegetables

Remove the chicken from the marinade and place it on another baking sheet lined with parchment paper.
Place both baking sheets (one with the chicken and one with the vegetables) in the preheated oven.
Roast the vegetables for about 20-25 minutes, until they are tender and slightly caramelized.
Roast the chicken for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown.
Step 4: Serve and Enjoy

Once cooked, let the chicken rest for a few minutes before slicing.
Arrange the roasted spring vegetables on a serving platter.
Slice the chicken breasts and place them on top of the vegetables.
Garnish with extra lemon zest and a sprinkle of fresh herbs if desired.
Tips and Variations
Herb Variations: Feel free to experiment with different herbs such as basil, parsley, or oregano to suit your taste preferences.
Vegetable Additions: Other spring vegetables like radishes, fennel, or new potatoes can be added to the mix for extra flavor and variety.
Grill Option: If you prefer a grilled version, cook the marinated chicken on a preheated grill over medium-high heat for about 6-7 minutes per side, until fully cooked. Grill the vegetables in a grill basket or on skewers.
The Perfect Spring Meal
The Bright & Zesty Lemon Herb Chicken with Spring Vegetables is a testament to the beauty of spring cooking. The combination of juicy, flavorful chicken and a colorful array of fresh vegetables makes this dish a feast for both the eyes and the palate. Whether you’re hosting a spring dinner party or looking for a wholesome family meal, this recipe is sure to impress and satisfy. Enjoy the vibrant tastes and aromas of spring with every bite!