🌿 Mediterranean Herb-Roasted Chicken Breast with Veggies & Potatoes

🛒 Ingredients (Serves 4)

For the Chicken:

• 4 boneless, skinless chicken breasts

• 3 tbsp olive oil

• Juice of 1 lemon

• Zest of ½ lemon

• 3 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1 tsp dried rosemary (crushed)

• ½ tsp paprika

• 1 tsp salt

• ½ tsp black pepper

For the Vegetables:

• 1 lb (450g) baby potatoes, halved

• 1 zucchini, sliced

• 1 red bell pepper, chopped

• 1 red onion, cut into wedges

• 1 cup cherry tomatoes

• 2 tbsp olive oil

• ½ tsp salt

• ½ tsp pepper

Optional garnish:

• Fresh parsley

• Crumbled feta

• Kalamata olives

🔪 Instructions

1️⃣ Marinate the Chicken

1. In a bowl, mix olive oil, lemon juice, zest, garlic, and spices.

2. Coat chicken well.

3. Marinate 20 minutes (or up to 4 hours in fridge).

2️⃣ Prep the Veggies

1. Preheat oven to 425°F (220°C).

2. Toss potatoes with olive oil, salt, and pepper.

3. Spread on a large sheet pan and roast 10 minutes first (they take longer).

3️⃣ Add Chicken & Remaining Veggies

1. Remove pan from oven.

2. Push potatoes to one side.

3. Add marinated chicken.

4. Toss zucchini, onion, and bell pepper with oil and add to pan.

5. Scatter tomatoes on top.

4️⃣ Roast

• Bake 18–25 minutes until:

  • Chicken reaches 165°F (74°C)

  • Potatoes are fork-tender

• Broil 2–3 minutes for golden edges.

5️⃣ Rest & Serve

Let chicken rest 5 minutes.
Top with parsley, feta, and olives if desired.

🍽 Serving Ideas

• With tzatziki sauce

• Over couscous or quinoa

• With warm pita bread

• Side Greek salad

🔥 Pro Tips

• Cut potatoes small for even cooking.

• Don’t overcrowd the pan — use two if needed.

• Pound chicken evenly for uniform roasting.

• Add a drizzle of extra lemon juice before serving for brightness.

❓ Q & A

Q: Can I use chicken thighs?

A: Yes! Bone-in thighs take 30–35 minutes.

Q: Can I make this ahead?

A: Yes — chop veggies and marinate chicken up to 24 hours ahead.

Q: Can I make it low-carb?

A: Replace potatoes with cauliflower or extra zucchini.

Q: Why roast at high heat?

A: High heat caramelizes vegetables and keeps chicken juicy.

Q: How do I store leftovers?

A: Refrigerate up to 4 days. Reheat at 350°F or microwave gently.