Succulent Lemon Herb Chicken with Roasted Vegetables

1Preheat the oven to 400°F (200°C).

2In a small bowl, combine the juice of 1 lemon, olive oil (2 tablespoons), minced garlic (2 cloves), dried thyme (1 teaspoon), dried rosemary (1 teaspoon), dried oregano (1 teaspoon), salt, and pepper to create a marinade.

3Place the chicken breasts in a shallow dish and pour the marinade over them. Ensure the chicken is well coated, then let it marinate for 15 minutes.

4Meanwhile, prepare the vegetables. In a large bowl, toss the carrots (4), zucchinis (2), red bell pepper, (1) and red onion (1) with olive oil (2 tablespoons), salt, and pepper until evenly coated.

5Spread the marinated chicken breasts on one side of a baking tray and place the seasoned vegetables on the other side.

6Slice the remaining lemon and arrange the slices on top of the chicken and vegetables.

7Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender, stirring the vegetables halfway through the cooking time.

8Once cooked, remove from the oven and let the chicken rest for a few minutes before serving.

9Serve the succulent lemon herb chicken with roasted vegetables on a platter. Enjoy!