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Lemon Garlic Chicken with Roasted Vegetables (Easy & Healthy Dinner)

A simple, healthy lemon garlic chicken dinner featuring tender, juicy chicken with a light citrus finish and perfectly roasted vegetables. This tested version balances flavor so the chicken still shines, with broccoli-forward roasted veggies that bring the most texture and bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 3 people
Course: Main Course, Side Dish
Cuisine: American, Mediterranean
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Lemon Garlic Chicken
  • 3 medium boneless, skinless chicken breasts (or thighs)
  • 2 tbsp olive oil
  • 3-4 cloves garlic, minced
  • Juice of 1 lemon (save a little for finishing too)
  • Lemon zest (use the same lemon)
  • 1 tsp salt
  • 1 tsp dried oregano
  • ½ tsp black pepper
  • ½ tsp paprika
Roasted Vegetables
  • 1½-2 cups broccoli florets
  • 1 cup carrots, peeled and cut into chip-like slices
  • 1 cup baby potatoes, quartered
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder

Equipment

  • Baking sheet
  • Large skillet
  • Mixing bowl
  • Knife + cutting board

Method
 

1 .Preheat Oven
  1. Preheat to 425°F (220°C).
2. Prep the Vegetables
  1. Cut broccoli into florets.
  2. Slice carrots into angled, chip-style pieces.
  3. Quarter potatoes.
  4. Toss with olive oil, salt, pepper, and garlic powder.
  5. Spread evenly on baking sheet and roast for 20–25 minutes, flipping halfway.
    Close up of seasoned potatoes, broccoli, and carrots on a pan before being roasted
3. Prepare and Sear the Chicken
  1. Mix olive oil, garlic, lemon juice + zest, salt, oregano, black pepper, and paprika. Coat all 3 chicken breasts thoroughly.
  2. Heat skillet over medium-high.
  3. Sear chicken for ~5 minutes per side.
    Lemon garlic chicken after being seared in a pan and before going into the oven
    4. Because of the marinade, it takes longer to develop a crust. If there is too much liquid in the pan while searing, pour it out into a bowl until it's time to go in the oven, but definitely save it!
4 .Finish in Oven
  1. Transfer chicken to the oven with the vegetables and cook for 7–9 minutes, or until internal temp reaches 165°F.
5. Rest & Serve
  1. Rest chicken for 3–5 minutes.
  2. Serve 1 breast per person with roasted vegetables and finish with a squeeze of fresh lemon juice.
    Lemon garlic chicken with roasted potatoes, carrots, and broccoli on a plate

Notes

  • 3 medium chicken breasts made perfect portions for 3 people.
  • Chicken came out very tender and juicy.
  • Flavor is balanced, not overly lemony or garlicky.
  • Broccoli was the standout vegetable. Increase it for best results.
  • Extra lemon juice at the end noticeably improves the dish.