Lebanese Lemon Herb Chicken with Roasted Seasonal Vegetables
A vibrant Lebanese-inspired dish featuring tender chicken marinated in lemon, garlic, and fresh herbs, grilled to perfection and served alongside roasted seasonal root vegetables. This recipe highlights familiar grilling techniques and celebrates the bright, fresh flavors of Lebanese cuisine without complexity, perfect for a weeknight meal.
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Overview
This Lebanese Lemon Herb Chicken with Roasted Seasonal Vegetables is a delightful and fresh meal that combines the citrusy brightness of lemon and herbs with the hearty sweetness of roasted root vegetables. The marinated chicken breasts are grilled to juicy perfection, offering a wholesome and satisfying dinner option that is both flavorful and healthy.
Why you’ll love it
- Simple marinade ingredients with bold, authentic Lebanese flavors.
- Balanced meal with protein and roasted seasonal veggies.
- Uses familiar grilling methods ideal for weeknights.
- Can be easily adapted with your favorite seasonal vegetables.
Ingredient notes
Chicken breasts: Use boneless, skinless chicken breasts for quick grilling. You may also use thighs if preferred, adjusting cooking time accordingly.
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Lemon, garlic, herbs: Fresh lemon juice and zest, along with garlic and herbs like parsley and oregano, bring bright and aromatic flavors typical of Lebanese cuisine.
Seasonal root vegetables: A mix of carrots, parsnips, sweet potatoes, or beets work beautifully. Chop into similar-sized pieces for even roasting.
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Serving & storage
Serve the grilled chicken sliced alongside the roasted vegetables. Garnish with fresh parsley and a wedge of lemon if desired.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
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Chef tips
- Marinate the chicken ahead of time to enhance flavor and tenderness, but do not exceed 2 hours to avoid texture changes from the lemon juice.
- Make sure vegetable pieces are uniform in size to ensure even roasting.
- Use a meat thermometer to confirm chicken is fully cooked (internal temperature 75°C/165°F) for food safety.
- Allowing the chicken to rest after grilling ensures juicy, tender meat.
Ingredients
- 4boneless, skinless chicken breasts (about 600 g total)
- 3 tbspextra virgin olive oil
- 2lemons, zested and juiced
- 4 clovesgarlic, minced
- 2 tbspfresh parsley, finely chopped
- 1 tbspfresh oregano, finely chopped (or 1 tsp dried oregano)
- 1 tspground cumin
- to tastesalt and freshly ground black pepper
- 600 gseasonal root vegetables (such as carrots, parsnips, and sweet potatoes), peeled and chopped into 3 cm pieces
- 1 tbspolive oil (for roasting vegetables)
- to tasteadditional salt and pepper for vegetables
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Equipment
- grill or grill pan
- mixing bowl
- baking sheet
- knife
- cutting board
- measuring spoons
- tongs
- aluminum foil (optional for resting)
Nutrition per serving
- Calories410
- Protein38 g
- Carbs30 g
- Fat12 g
Step-by-step
Step 1
In a mixing bowl, combine olive oil, lemon zest and juice, minced garlic, chopped parsley, oregano, ground cumin, salt, and pepper to create the marinade.Step 2
Add the chicken breasts to the marinade, coating them well. Cover and refrigerate for at least 15 minutes, preferably 20 minutes for best flavor.Step 3
Preheat your oven to 200°C (390°F). In a separate bowl, toss the chopped seasonal root vegetables with 1 tablespoon olive oil, salt, and pepper.Step 4
Spread the vegetables evenly on a baking sheet in a single layer. Roast in the preheated oven for 25 to 30 minutes until tender and caramelized, turning halfway through roasting.Step 5
Prepare your grill or grill pan over medium-high heat (about 200°C/400°F). Remove chicken from marinade and grill for 5 to 6 minutes per side, or until the internal temperature reaches 75°C (165°F) and juices run clear.Step 6
Once grilled, transfer the chicken to a plate and cover loosely with foil. Let it rest for 5 minutes before slicing. This helps retain the juices.Step 7
Serve the sliced lemon herb chicken with the roasted seasonal vegetables alongside. Garnish with additional fresh parsley and lemon wedges if desired.
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