Lemon Herb Chicken
A bright, versatile roasted or pan-seared chicken dish infused with fresh lemon juice, garlic, and herbs. The swappable protein and vegetable slots let you build endless flavor combinations—from Mediterranean to Asian-inspired—all built on the same aromatic base.
Ingredients
Method
Pat chicken dry with paper towels. Mince garlic and chop fresh herbs (or measure dried herbs).
Cut vegetables into bite-sized pieces (roughly 1–1.5 inches). Spread on a sheet pan or in a skillet alongside the chicken.
In a small bowl, whisk together lemon juice, garlic, herbs, and olive oil. Season with salt and pepper. Pour over chicken and vegetables, tossing gently to coat. Let sit 10 minutes (or marinate up to 24 hours in the refrigerator).
Heat a skillet over medium-high heat. Add chicken with its marinade and sear 6–8 minutes per side until golden, then reduce heat to medium and continue cooking until chicken reaches 165°F internal temperature (5–10 minutes more). Alternatively, arrange chicken and vegetables on a sheet pan, drizzle with extra marinade, and roast at 400°F for 20–25 minutes.
If pan-searing: add vegetables to the skillet in the last 8–10 minutes of cooking, stirring occasionally. If roasting: vegetables cook alongside chicken on the same pan.
Serve chicken and vegetables hot, drizzled with pan juices or any remaining marinade. Pair with rice, pasta, or a grain of your choice.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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