🥦 Herb-Roasted Chicken Breast with Veggies & Potatoes 🍗🌈
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4
Calories: ~480 per serving
Ingredients 🛒
2 large boneless, skinless chicken breasts 🍗
400g baby potatoes, halved 🥔
1 red bell pepper, sliced 🌶️
1 yellow bell pepper, sliced 🌶️
200g broccoli florets 🥦
2 tbsp olive oil 🫒
1 tbsp lemon juice 🍋
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
1 tsp smoked paprika
Salt and black pepper to taste 🧂
2 tbsp fresh parsley, chopped 🌿
Instructions 👩🍳
Preheat oven to 200°C (400°F). Line a baking tray with parchment or lightly oil it.
Marinate chicken: Rub chicken breasts with 1 tbsp olive oil, lemon juice, garlic powder, oregano, thyme, paprika, salt, and pepper. Let sit for 10 minutes.
Prep vegetables: Toss potatoes, bell peppers, and broccoli with remaining olive oil, salt, and pepper.
Assemble tray: Arrange potatoes and bell peppers on one side of the tray. Place chicken breasts in the center. Keep broccoli aside for now.
Roast for 25 minutes, then remove tray and add broccoli. Toss to coat with juices.
Continue roasting for 10 more minutes, or until chicken reaches 75°C (165°F) internal temperature and veggies are tender.
Rest chicken 5 minutes before slicing. Serve with roasted vegetables.
Garnish with fresh parsley and enjoy warm.
Notes & Variations 💡
Swap chicken breasts for thighs if preferred — adjust cook time accordingly.
Add red onion wedges or cherry tomatoes for variety.
Use Italian seasoning in place of individual herbs for simplicity.