Herb-Marinated Grilled Chicken with Roasted Vegetables

1.In a medium bowl, whisk together 2 tablespoons olive oil, lemon juice, minced garlic, chopped rosemary, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to create the herb marinade.

2.Place the chicken breasts in a large resealable plastic bag or shallow dish and pour the herb marinade over them. Seal or cover and refrigerate for at least 1 hour, preferably 2-3 hours, to allow flavors to infuse.

3.Preheat your oven to 425°F (220°C).

4.In a large mixing bowl, combine red bell pepper, zucchini, yellow squash, red onion, and baby carrots. Drizzle with the remaining 1 tablespoon olive oil, sprinkle with dried oregano, smoked paprika, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to coat evenly.

5.Spread the vegetables in a single layer on a large baking sheet lined with parchment paper or a silicone mat. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until vegetables are tender and caramelized at the edges.

6.While the vegetables roast, preheat a grill or grill pan over medium-high heat.

7.Remove the chicken breasts from the marinade, letting excess drip off. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred with grill marks.

8.Once cooked, transfer the chicken to a plate and let rest for 5 minutes to retain juices.

9.Serve each chicken breast alongside a generous portion of roasted vegetables. Garnish with freshly chopped parsley and lemon wedges for squeezing over the top.

10.Enjoy your easy, healthy, and flavorful herb-marinated grilled chicken with caramelized roasted vegetables!