Mediterranean Lemon Herb Chicken with Parmesan Broccoli & Honey-Glazed Carrots
Bright, fresh, and flavorful, this Mediterranean-inspired chicken dish combines juicy lemon-herb chicken with tender Parmesan broccoli and sweet honey-glazed carrots. Perfect for a weeknight dinner or meal prep, it’s balanced, healthy, and packed with color and flavor. The chicken is marinated briefly to absorb zesty lemon and fragrant herbs, while the vegetables roast to caramelized perfection.
Time
Prep: 15 minutes
Cook: 25–30 minutes
Total: 40–45 minutes
Servings
4
Ingredients
Lemon Herb Chicken
4 boneless, skinless chicken breasts
2 tablespoons olive oil
Juice and zest of 1 lemon
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon paprika
Salt and black pepper, to taste
Parmesan Broccoli
2 cups broccoli florets
1 tablespoon olive oil
Salt and black pepper, to taste
¼ cup grated Parmesan cheese
Honey-Glazed Carrots
3–4 medium carrots, sliced into sticks or rounds
1 tablespoon olive oil
1 tablespoon honey
Salt and black pepper, to taste
Instructions
Marinate the Chicken
In a bowl, combine olive oil, lemon juice and zest, garlic, oregano, thyme, paprika, salt, and pepper. Add chicken and coat well. Let it marinate at least 10 minutes (or up to 1 hour in the fridge).
Prepare the Vegetables
Preheat oven to 400°F (200°C).
Toss broccoli with olive oil, salt, and pepper. Set aside.
Toss carrots with olive oil, honey, salt, and pepper.
Roast the Chicken and Vegetables
Place chicken on a baking sheet lined with parchment or foil. Roast for 20–25 minutes, depending on thickness.
Add carrots to the tray halfway through cooking. Roast broccoli during the last 10 minutes.
Add Parmesan
Once broccoli is tender, sprinkle Parmesan over the florets. Return to oven for 2–3 minutes to melt and lightly brown the cheese.
Serve
Plate the chicken alongside Parmesan broccoli and honey-glazed carrots. Optionally garnish with fresh parsley or lemon wedges.
Tips
Pat chicken dry before marinating for better browning.
Don’t overcrowd the tray; vegetables roast better in a single layer.
Use thicker chicken breasts for juicier results; adjust cooking time accordingly.
For extra flavor, squeeze fresh lemon over the chicken before serving.
Honey can burn if the oven is too hot—toss the carrots halfway for even caramelization.
Preheat the oven for the best roasting results.
Variations
Garlic Butter Chicken: Add 1–2 tablespoons melted butter to the marinade.
Spicy Mediterranean: Sprinkle red pepper flakes on chicken or vegetables.
Herb Swap: Use rosemary or basil instead of thyme and oregano.
Vegetable Mix: Replace carrots with sweet potatoes or add zucchini and bell peppers.
Cheesy Upgrade: Sprinkle mozzarella or feta over the broccoli.
Make it a Bowl: Serve chicken and vegetables over cooked rice, quinoa, or couscous.
FAQ
Can I use chicken thighs instead of breasts?
Yes. Adjust cooking time; thighs may take 5–7 minutes longer.
Can this be made ahead?
Yes. Marinate chicken ahead of time and roast vegetables just before serving. Refrigerate leftovers for up to 3 days.
Can I steam the broccoli instead?
Yes, but it won’t get the same roasted flavor. Toss with Parmesan after steaming.
Can I substitute maple syrup for honey?
Yes, it works well for glazing the carrots.
How do I know chicken is done?
Internal temperature should reach 165°F. Juices should run clear.
Nutrition (Approx. per serving)
Calories: 420
Protein: 35g
Carbs: 18g
Fat: 22g
Fiber: 5g
Sodium: 420mg
Conclusion
This Mediterranean lemon herb chicken with Parmesan broccoli and honey-glazed carrots is a vibrant, balanced dinner that’s as visually appealing as it is flavorful. The zesty chicken, roasted vegetables, and sweet-savory notes make it a satisfying meal for any occasion. Easy to prepare, customizable, and nutrient-rich, it’s a reliable go-to for both weeknights and entertaining. Serve it with rice, quinoa, or a simple salad for a complete Mediterranean-style dinner.