If you're looking for a dinner that balances simplicity with sophistication, this Rosemary Lemon Chicken is your new go-to. With vibrant, fresh flavors and minimal prep, it’s perfect for a weeknight meal or a casual dinner party.
Boneless chicken breasts act as the main protein, absorbing all the wonderful flavors from the marinade. Fresh rosemary is a fragrant herb that pairs beautifully with lemon, adding an earthy, pine-like aroma. Fresh lemon juice brings a zesty kick and helps tenderize the chicken while it marinates. Garlic, minced finely, adds a pungent depth of flavor. Olive oil is used for the marinade, providing a rich, smooth base. Salt and black pepper enhance all the flavors, ensuring the dish is well-seasoned. Finally, the assorted vegetables like carrots, bell peppers, and zucchini add color, nutrition, and a variety of textures.
This dish pairs beautifully with a simple side of quinoa or brown rice, which will soak up the flavorful juices. For a lighter meal, serve it alongside a crisp green salad with a lemon vinaigrette. A glass of chilled white wine, such as Sauvignon Blanc, complements the citrus notes wonderfully.
Start by grabbing a medium-sized bowl to mix up your marinade. Toss in the rosemary, lemon juice, garlic, olive oil, salt, and pepper. Give it all a good stir until everything is well combined. This is where your flavors start to meld.
Next, place your chicken breasts in a shallow dish. Pour the marinade over them, ensuring they’re well-coated. Cover the dish and pop it in the fridge. Let the chicken marinate for at least two hours — overnight if you can plan ahead. This resting time is key for flavor infusion.
When you're ready to cook, preheat your oven to 400°F (200°C). While the oven is heating, arrange the marinated chicken in a baking dish. Surround it with the diced vegetables. Not only do they cook alongside the chicken, but they also soak up some of those delicious juices.
Roast everything in the oven for 25 to 30 minutes. You'll know it's done when the chicken is cooked through and the vegetables are tender. Let it rest for a few minutes outside the oven before serving, so the juices settle nicely. Enjoy the aroma filling your kitchen!
Share