Lemon Herb Chicken with Spring Vegetables

Here’s a recipe that’s perfect for March: Lemon Herb Chicken with Spring Vegetables. This dish is fresh, light, and uses seasonal ingredients that start to become available as we transition into spring. It’s a flavorful, balanced meal that’s easy to make and welcomes the beginning of warmer days.

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Servings: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients

- For the Chicken:

- 4 boneless, skinless chicken breasts

- 2 tbsp olive oil

- Zest and juice of 1 large lemon

- 3 cloves garlic, minced

- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)

- 1 tbsp fresh thyme leaves (or 1 tsp dried)

- Salt and pepper to taste

- For the Vegetables:

- 1 cup baby potatoes, halved

- 1 cup carrots, sliced into rounds

- 1 cup asparagus, trimmed and cut into 2-inch pieces

- 1 cup sugar snap peas or green beans, trimmed

- 2 tbsp olive oil

- Salt and pepper to taste

- Fresh parsley, chopped (for garnish)

Instructions

1. Marinate the Chicken:

- In a small bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.

- Place the chicken breasts in a zip-lock bag or shallow dish and pour the marinade over them. Marinate for at least 15 minutes or up to 2 hours in the fridge for more flavor.

2. Prepare the Vegetables:

- Preheat the oven to 400°F (200°C).

- On a large baking sheet, toss the baby potatoes and carrots with olive oil, salt, and pepper. Spread them in an even layer and roast in the oven for 15 minutes.

3. Add Chicken and Spring Vegetables:

- Remove the marinated chicken from the fridge and let it come to room temperature for a few minutes.

- After the potatoes and carrots have roasted for 15 minutes, remove the baking sheet from the oven. Add the asparagus, sugar snap peas (or green beans), and chicken breasts to the baking sheet, arranging everything in a single layer.

- Return the baking sheet to the oven and roast for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.

4. Serve and Garnish:

- Remove from the oven and let the chicken rest for a few minutes before slicing.

- Sprinkle the chicken and vegetables with fresh parsley and serve warm.

Tips for a Great March Meal

- Swap in Seasonal Vegetables: March is a transitional month, so you can swap in any spring vegetables like leeks, radishes, or artichokes as they become available.

- Add Extra Lemon for Brightness: Serve with lemon wedges on the side for an extra squeeze of freshness.

- Make It a One-Pan Meal: You can add everything to one baking sheet for easy cleanup.

This Lemon Herb Chicken with Spring Vegetables is bright, fresh, and celebrates the flavors of early spring. It’s perfect for March when you’re ready for lighter, more refreshing meals!