Express Marinated Chicken and Roasted Vegetables

Name: Express Marinated Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 70 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 1/4 cup olive oil; 3 tablespoons lemon juice (freshly squeezed); 2 cloves garlic (minced); 1 tablespoon dijon mustard; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 4 pieces chicken breasts (boneless, skinless); 2 cups bell peppers (sliced); 2 cups zucchini (sliced); 1 cup cherry tomatoes; 1 head broccoli (cut into florets)

70 min 4 servings Easy

All Recipes

Express Marinated Chicken and Roasted Vegetables

Quickly marinated chicken breasts roasted with seasonal vegetables for a fast and flavourful meal.

Prep

10 min

Cook

30 min

Total

70 min

Servings

Difficulty

Easy

Express Marinated Chicken and Roasted Vegetables is the perfect solution for a busy weeknight dinner. This dish combines tender marinated chicken breasts with an array of vibrant seasonal vegetables, all roasted to perfection in the oven. Marinating the chicken not only infuses it with flavour but also helps to keep it moist and juicy. Paired with the natural sweetness and crispness of roasted vegetables, this meal is both nutritious and satisfying.

Ingredients

Servings

Marinade

Chicken and Vegetables

Instructions

Prepare the marinade

In a medium bowl, whisk together olive oil, lemon juice, garlic, dijon mustard, thyme, oregano, salt, and black pepper.

Pro tip: Adjust seasoning to taste by adding more lemon juice or spices.

Marinate the chicken

Place the chicken breasts in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, ensuring it is well coated. Marinate in the refrigerator for at least 30 minutes.

Pro tip: For best results, marinate for up to 2 hours.

Preheat the oven

Preheat your oven to 400°F (200°C).

Prepare the vegetables

While the chicken is marinating, prepare the vegetables. Slice the bell peppers and zucchini, and cut the broccoli into florets.

Pro tip: Use a variety of coloured bell peppers for a more vibrant dish.

Arrange the chicken and vegetables

On a large baking sheet lined with parchment paper, arrange the marinated chicken breasts. Surround them with the sliced vegetables and cherry tomatoes.

Pro tip: Ensure the vegetables are spread out evenly for even roasting.

Roast in the oven

Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

Pro tip: Use a meat thermometer to check the chicken's doneness at its thickest part.

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Tips & Tricks

<ul><li>Ensure chicken is evenly coated in marinade for best flavour.</li><li>Use a mix of your favourite seasonal vegetables for variety.</li><li>If possible, marinate chicken for at least 30 minutes for deeper flavour.</li><li>Line the baking sheet with parchment paper for easy cleanup.</li></ul>

Serving Suggestions

Serve your Express Marinated Chicken and Roasted Vegetables with a side of quinoa or rice to soak up the delicious juices. This dish can be made ahead by marinating the chicken the night before and storing it in the fridge. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water or broth if necessary to prevent drying out.