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In the realm of culinary creations, few dishes manage to strike the perfect balance between flavor and health quite like Herb-Crusted Chicken and Veggie Medley. This recipe not only showcases the delightful taste of succulent chicken but also highlights the vibrant colors and nourishing benefits of fresh vegetables. With its simple preparation and aromatic profile, this dish is ideal for weeknight dinners or special occasions, making it a versatile addition to any home cook's repertoire.

Roasted Lunch Ideas with Herbs

Discover the perfect harmony of flavor and health with Herb-Crusted Chicken and Veggie Medley. This vibrant dish highlights succulent chicken paired with a colorful array of fresh vegetables, all enhanced by aromatic herbs like rosemary and thyme. Quick to prepare and ideal for any occasion, it's a delightful feast for the senses. Enjoy the health benefits of fresh ingredients while savoring a deliciously satisfying meal that proves healthy eating can be exciting and full of flavor.
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups mixed vegetables (zucchini, bell peppers, and asparagus)

3 tablespoons olive oil

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh parsley, chopped

4 cloves garlic, minced

1 teaspoon lemon zest

Salt and pepper to taste

1 teaspoon paprika

Juice of 1 lemon

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Chicken Marinade: In a bowl, mix together olive oil, rosemary, thyme, parsley, minced garlic, lemon zest, salt, pepper, and paprika. Add the chicken thighs to the marinade and coat them thoroughly. Allow the chicken to marinate for at least 30 minutes (or up to 2 hours in the refrigerator).

      Prepare the Vegetables: While the chicken marinates, chop your vegetables into bite-sized pieces. Place them in a large bowl, drizzle with olive oil, and season with salt, pepper, and a sprinkle of lemon juice.

        Arrange in Baking Dish: In a large baking dish, arrange the marinated chicken thighs in the center and scatter the seasoned vegetables around them.

          Roasting Time: Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature reaches 165°F/75°C) and the vegetables are tender and lightly caramelized.

            Final Touch: Once done, remove from the oven, squeeze fresh lemon juice over the top, and sprinkle with additional fresh herbs if desired.

              Serve: Let rest for about 5 minutes before serving. Enjoy this herb-crusted delight with a side of quinoa or crusty bread!

                Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings