For Lemon Herb Grilled Chicken:

• 4 boneless, skinless chicken breasts: The star of the show, chicken breasts provide a lean protein source and a blank canvas for absorbing the bright and aromatic marinade. Opt for chicken breasts that are of similar size for even cooking. If you prefer, you can also use bone-in, skin-on chicken thighs for a richer flavor and more succulent result, though cooking times may need to be adjusted. Choosing high-quality, air-chilled chicken will further enhance the texture and taste of your dish. Consider organic or free-range chicken for the best flavor and ethical sourcing. If using frozen chicken, ensure it is fully thawed before marinating.
• 2 tablespoons olive oil: Olive oil is the foundation of our marinade and roasting process. It not only adds healthy fats but also helps to tenderize the chicken and vegetables, allowing the flavors to penetrate deeply. Extra virgin olive oil is recommended for its superior flavor and nutritional benefits. The fruity notes of olive oil complement the lemon and herbs beautifully. If you don’t have olive oil, avocado oil or another neutral-flavored oil can be used as a substitute, though olive oil truly brings the best flavor profile to this dish.
• 2 cloves garlic, minced: Garlic is a flavor powerhouse that adds depth and a subtle pungent note to the marinade. Freshly minced garlic is always preferred for its robust aroma and taste compared to pre-minced garlic. Mincing the garlic releases its essential oils, maximizing its flavor impact. For a milder garlic flavor, you can use whole cloves that are smashed instead of minced. If you are a garlic lover, feel free to add an extra clove or two!
• Zest and juice of 2 lemons: Lemon is the key to the bright, zesty flavor that defines this dish. The zest, the outer yellow rind of the lemon, is packed with concentrated lemon oil and provides intense citrus flavor without the tartness of the juice. Lemon juice adds acidity, which not only brightens the flavor but also helps to tenderize the chicken. Using fresh lemons is crucial for the best flavor; avoid bottled lemon juice, which often lacks the vibrant freshness of freshly squeezed juice. Make sure to zest the lemons before juicing them, as it’s much easier to zest a whole lemon.
• 1 tablespoon fresh rosemary, chopped: Rosemary brings a woody, piney aroma and a slightly peppery flavor to the marinade. Fresh rosemary is essential for its vibrant fragrance and taste. Chop the rosemary finely to release its oils and ensure it distributes evenly throughout the marinade. Dried rosemary can be used in a pinch, but reduce the amount to 1 teaspoon as dried herbs are more concentrated. Rosemary pairs exceptionally well with lemon and chicken, creating a classic Mediterranean flavor profile.
• 1 tablespoon fresh thyme leaves: Thyme adds a delicate, earthy, and slightly minty flavor that complements the rosemary and lemon beautifully. Fresh thyme leaves are preferred for their subtle yet distinct taste. Like rosemary, chop the thyme leaves finely for even distribution. Dried thyme can be substituted, using 1 teaspoon instead of 1 tablespoon of fresh thyme. Thyme and lemon are another classic flavor combination that works wonders with chicken and vegetables.
• Salt and pepper to taste: Salt and pepper are fundamental seasonings that enhance all the other flavors in the dish. Use kosher salt or sea salt for their clean taste and even seasoning. Freshly ground black pepper is recommended for its bolder flavor compared to pre-ground pepper. Season generously to taste, remembering that salt is crucial for bringing out the best flavors in both the chicken and the vegetables.

For Roasted Vegetables:

• 2 cups broccoli florets: Broccoli adds a healthy dose of fiber, vitamins, and a slightly bitter, earthy flavor that balances the richness of the chicken. Choose broccoli florets that are firm and bright green. Cut the florets into bite-sized pieces for even roasting. Broccoli roasts beautifully and develops a slightly crispy texture when roasted at high heat. You can also use broccolini, which has longer, thinner stalks and a milder flavor.
• 2 medium-sized zucchinis, sliced: Zucchini adds a mild, slightly sweet flavor and a tender texture to the roasted vegetable medley. Choose zucchinis that are firm and dark green. Slice them into rounds or half-moons, about ½ inch thick, for even cooking. Zucchini is a versatile vegetable that absorbs flavors well and becomes wonderfully tender when roasted. Yellow squash can be used as a substitute for zucchini or added to the mix for variety.
• 2 medium-sized bell peppers (any color), sliced: Bell peppers bring sweetness, color, and a slightly crisp-tender texture to the roasted vegetables. You can use any color of bell pepper – red, yellow, orange, or green – or a combination for visual appeal and a slightly varied flavor profile. Red and yellow bell peppers are sweeter than green bell peppers. Slice the peppers into strips or chunks, removing the seeds and membranes. Bell peppers roast beautifully and become slightly caramelized and sweet.
• 1 large red onion, sliced: Red onion adds a pungent, slightly sweet flavor that mellows and sweetens as it roasts. Red onion also adds a beautiful color contrast to the vegetable medley. Slice the red onion into wedges or half-moons. Roasting red onion brings out its natural sweetness and reduces its sharpness, making it a delicious addition to the dish. Yellow or white onions can be used as substitutes, but red onion offers a slightly sweeter and milder flavor when roasted.
• 1 cup cherry tomatoes: Cherry tomatoes add bursts of juicy sweetness and acidity to the roasted vegetables. Choose ripe, firm cherry tomatoes. You can roast them whole or halved, depending on your preference. Roasting cherry tomatoes intensifies their sweetness and makes them wonderfully flavorful. Grape tomatoes can be used as a substitute for cherry tomatoes.
• 2 tablespoons olive oil: Just like for the chicken, olive oil is used to coat the vegetables, promoting even roasting and adding flavor. It helps the vegetables caramelize and develop a slightly crispy exterior. Again, extra virgin olive oil is recommended for its flavor and health benefits.
• Optional: Carrots: Carrots add sweetness, a vibrant orange color, and a slightly firm texture to the roasted vegetables. If using carrots, peel them and slice them into rounds or sticks. Carrots take slightly longer to roast than other vegetables, so you may want to cut them smaller or add them to the baking sheet a few minutes earlier. They add a lovely sweetness and earthy flavor to the mix.
• Salt and pepper to taste: Season the vegetables generously with salt and pepper to enhance their natural flavors. Adjust the seasoning to your liking.