Lemon Herb Chicken with Roasted Vegetables

1.Preheat your oven to 425°F (220°C).

2.In a medium bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, thyme, rosemary, salt, and black pepper until well combined.

3.Place the chicken tenderloins in a large resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.

4.While the chicken is marinating, prepare the vegetables. In a large mixing bowl, combine the sliced red and yellow bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle with a little olive oil, salt, and pepper, and toss to coat evenly.

5.Spread the marinated chicken tenderloins on one side of a large baking sheet lined with parchment paper. On the other side, arrange the seasoned vegetables in a single layer.

6.Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the vegetables are tender and slightly caramelized.

7.Remove from the oven and let rest for a few minutes. Garnish with fresh parsley before serving.