Herb-Roasted Chicken & Veggie Plate

🌿 Ingredients (2–3 servings)

For Chicken

• Chicken breasts or thighs – 2 large (about 500 g)

• Olive oil – 2 tbsp

• Garlic – 3 cloves, minced

• Fresh rosemary – 1 tsp (or ½ tsp dried)

• Fresh thyme – 1 tsp (or ½ tsp dried)

• Lemon juice – 1 tbsp

• Salt – ½ tsp (or to taste)

• Black pepper – ½ tsp

• Paprika – ½ tsp (optional, for color)

For Veggies

• Carrots – 2 medium, cut into sticks

• Zucchini – 1 large, sliced

• Bell peppers – 1–2, chopped

• Red onion – 1 large, sliced into wedges

• Cherry tomatoes – 1 cup

• Olive oil – 1½ tbsp

• Dried oregano – 1 tsp

• Garlic powder – ½ tsp

• Salt & black pepper – to taste

🍳 Instructions

1. Marinate Chicken

1. In a bowl, mix olive oil, garlic, rosemary, thyme, lemon juice, paprika, salt, and black pepper.

2. Add chicken and coat well.

3. Cover and let marinate for at least 20–30 minutes (or refrigerate up to 2 hours).

2. Prep Veggies

1. Place all chopped vegetables on a large baking tray.

2. Drizzle with olive oil, sprinkle oregano, garlic powder, salt, and pepper.

3. Toss until everything is evenly coated.

3. Roast

1. Preheat oven to 200°C / 400°F.

2. Place marinated chicken on the tray alongside veggies.

3. Roast for 25–30 minutes, flipping chicken halfway.

4. Check that chicken reaches an internal temp of 74°C / 165°F.

5. Broil for 2–3 minutes at the end for a golden finish.

4. Serve

• Plate the roasted chicken and veggies together.

• Garnish with fresh herbs and an extra squeeze of lemon.

• Serve warm with rice, quinoa, or bread if desired.

💡 Tips

• You can use sweet potatoes or broccoli instead of some veggies.

• For extra flavor, add a drizzle of balsamic glaze before serving.

• Store leftovers in an airtight container for up to 3 days.