Ingredients:
- 4 boneless, skinless chicken breasts
- 1 lemon
- Salt
- Pepper
- Olive oil
- 4 cloves of garlic
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 4 medium-sized potatoes
- 4 medium-sized carrots
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green zucchini
- 1 yellow squash
- Olive oil
- Salt
- Pepper
Instructions:
1. Preheat your grill to medium-high heat.
2. Take the chicken breasts and place them in a large zip-top bag.
3. Cut the lemon in half and squeeze the juice of one half over the chicken.
4. Sprinkle salt and pepper over the chicken, then add 2 tablespoons of olive oil to the bag.
5. Close the bag and massage the chicken to evenly coat it in the marinade. Let it marinate for at least 20 minutes.
6. While the chicken is marinating, prepare the vegetables. Preheat your oven to 400°F (200°C).
7. Cut the potatoes and carrots into bite-sized pieces.
8. Cut the bell peppers, zucchini, and squash into thick slices.
9. Crush the garlic cloves and mix them with 2 tablespoons of olive oil, dried thyme, rosemary, and oregano in a small bowl.
10. In a large baking dish, add the prepared vegetables and drizzle the garlic herb olive oil mixture over them. Season with salt and pepper, then toss to evenly coat the vegetables.
11. Place the baking dish in the oven and roast for 25-30 minutes, or until the vegetables are tender and slightly crispy.
12. While the vegetables are roasting, remove the chicken from the marinade and discard the excess marinade.
13. Place the chicken on the preheated grill and cook for 4-5 minutes on each side, or until the internal temperature reaches 165°F (74°C).
14. Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing it.
15. To serve, place a serving of the roasted vegetables on a plate and top it with a sliced grilled lemon chicken breast. Garnish with additional lemon slices, if desired.
Enjoy your delicious and simple dinner party meal with your guests!