Lemon Herb Chicken with Parmesan Broccoli and Honey-Glazed Carrots
Description:
This is a vibrant, flavorful, and balanced meal perfect for weeknight dinners or a cozy weekend feast. Tender, juicy chicken breasts are infused with fresh lemon and herbs, roasted to perfection, while the broccoli gets a nutty parmesan crunch and the carrots are sweetly caramelized with honey. Together, they create a visually stunning and nutritionally balanced plate.
Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4
Ingredients
Lemon Herb Chicken:
4 boneless, skinless chicken breasts (about 6 oz each)
2 tablespoons olive oil
2 cloves garlic, minced
Zest of 1 lemon
Juice of 1 lemon
1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
Salt and pepper, to taste
Optional: ½ teaspoon paprika for color
Parmesan Broccoli:
1 large head broccoli, cut into florets
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup grated Parmesan cheese
Honey-Glazed Carrots:
4 large carrots, peeled and cut into sticks
2 tablespoons butter
1 tablespoon honey
½ teaspoon salt
¼ teaspoon black pepper
Optional: pinch of cinnamon or nutmeg for warmth
Instructions
Step 1: Marinate the Chicken
In a small bowl, mix olive oil, garlic, lemon zest, lemon juice, oregano, thyme, salt, pepper, and paprika (if using).
Place chicken breasts in a shallow dish or zip-lock bag and pour marinade over them.
Let marinate for at least 15 minutes (or up to 2 hours in the fridge for deeper flavor).
Step 2: Prepare the Vegetables
Preheat the oven to 400°F (200°C).
Toss broccoli florets with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet.
Toss carrots with butter, honey, salt, and pepper. Spread on a separate baking sheet.
Step 3: Roast the Vegetables
Place both baking sheets in the oven.
Roast carrots for 25–30 minutes, flipping halfway, until tender and caramelized.
Roast broccoli for 15–20 minutes, until edges are golden and slightly crispy.
In the last 5 minutes of broccoli roasting, sprinkle Parmesan over the top and return to oven to melt and brown slightly.
Step 4: Cook the Chicken
While the vegetables roast, heat a large skillet over medium heat.
Add chicken breasts and cook 5–6 minutes per side (depending on thickness), until internal temperature reaches 165°F (75°C) and juices run clear.
Optional: spoon pan juices over chicken for extra flavor.
Step 5: Plate and Serve
Place chicken on a plate, add roasted broccoli and honey-glazed carrots.
Garnish with extra lemon zest, fresh herbs, or a drizzle of olive oil if desired.
Tips & Tricks
Chicken doneness: Use a meat thermometer to avoid overcooking.
Broccoli crispiness: Broccoli edges get nicely crispy if spread out on the baking sheet; avoid crowding.
Carrot sweetness: Adjust honey to taste or use maple syrup for a richer flavor.
Make ahead: Chicken can be marinated up to 2 hours ahead; vegetables can be prepped but roast just before serving.
Nutrition (Approximate per serving)
Calories: 350–400 kcal
Protein: 30 g
Carbs: 25 g
Fat: 15 g
Common Questions
Q1: Can I use chicken thighs instead of breasts?
A: Yes! Bone-in thighs take slightly longer to cook (~30–35 minutes), but offer more flavor and stay juicy.
Q2: Can I steam the broccoli instead of roasting?
A: Yes, but roasting gives a nutty flavor and crispy edges that contrast beautifully with the creamy Parmesan.
Q3: Can this recipe be made gluten-free?
A: Absolutely. All ingredients here are naturally gluten-free.
Q4: How can I make this meal more colorful?
A: Add roasted red bell peppers or a sprinkle of fresh parsley or pomegranate seeds for a pop of color.