Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts (approx. 2 medium breasts), patted dry
  • 2 tbsp (30 ml) fresh lemon juice (about 1 medium lemon)
  • 1 tbsp (15 ml) extra-virgin olive oil
  • 2 cloves garlic, minced (~6–8 g)
  • 1 tsp (1 g) Dijon mustard
  • 1 tsp fresh thyme leaves or 1/2 tsp dried thyme (adjust to taste)
  • 1 tbsp fresh parsley, chopped (optional) (~4 g)
  • Zest of 1 lemon (optional)
  • 1/2 tsp kosher salt (~3 g)
  • 1/4 tsp freshly ground black pepper (~0.5 g)
  • 2 medium zucchini, halved lengthwise and sliced into 1/2-inch (1.2 cm) half-moons (~400 g total)
  • 1 large red bell pepper, seeded and cut into 1-inch (2.5 cm) pieces (~150 g)
  • 1 small red onion, cut into wedges (~100 g)
  • 1 cup (150 g) cherry tomatoes (or halved grape tomatoes)
  • 1 tbsp (15 ml) extra-virgin olive oil (for vegetables)
  • 1/2 tsp kosher salt (~1.5 g) (for vegetables)
  • 1/4 tsp freshly ground black pepper (~0.5 g) (for vegetables)
  • 1 tsp dried oregano or 1 tbsp chopped fresh basil (~1–2 g)
  • Finishing (optional): 1–2 tsp (5–10 ml) extra lemon juice
  • Finishing (optional): 1–2 tsp (2–4 g) chopped fresh parsley or basil
  • Lemon wedges, for serving

Instructions:

  1. Combine 2 tbsp lemon juice, 1 tbsp olive oil, minced garlic, Dijon mustard, thyme, lemon zest (if using), 1/2 tsp salt and 1/4 tsp pepper in a small bowl. Whisk to emulsify.
  2. Place chicken breasts in a shallow dish or zip-top bag. Pour half the marinade over the chicken (reserve the other half for vegetables or finishing). Turn to coat and marinate 20–30 minutes at room temperature or up to 2 hours in the fridge.
  3. Preheat oven to 425°F (220°C). In a large bowl, toss zucchini, red bell pepper, red onion, and cherry tomatoes with 1 tbsp olive oil, oregano (or basil), 1/2 tsp salt, and 1/4 tsp pepper. Spread vegetables in an even layer on a rimmed baking sheet, leaving space for the chicken.
  4. Pat marinated chicken dry with paper towels to encourage browning. Place chicken on the baking sheet among the vegetables, giving pieces some space.
  5. Roast in the preheated oven for 20–30 minutes, until vegetables are tender and chicken reaches an internal temperature of 165°F (74°C). Chicken should be opaque through the thickest part and juices should run clear.
  6. For very thick breasts: optionally sear 2 minutes per side in a hot skillet, then finish in the oven for even cooking.
  7. Remove baking sheet from oven and let chicken rest 5 minutes to lock in juices. Drizzle with reserved lemon-herb marinade (only if it was not in contact with raw chicken) or a squeeze of fresh lemon. Sprinkle chopped fresh herbs.
  8. Slice chicken against the grain, arrange over roasted vegetables, and serve with lemon wedges.