Citrus-Herb Roasted Chicken with Rainbow Veggie Medley

Ingredients

• 1.5 pounds chicken breast, boneless, skinless
• 1 cup red bell pepper, sliced
• 1 cup yellow bell pepper, sliced
• 1 cup broccoli florets, chopped
• 1 cup zucchini, sliced
• 1 cup red onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon zest
• 1 tablespoon orange zest
• 2 tablespoons lemon juice, freshly squeezed
• 2 tablespoons orange juice, freshly squeezed
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper

1. 01
   Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
2. 02
   In a small bowl, combine the lemon zest, orange zest, lemon juice, orange juice, garlic, rosemary, thyme, olive oil, salt, and pepper to create a marinade.
3. 03
   Place the chicken breasts in a large resealable bag or shallow dish and pour half of the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 15 minutes.
4. 04
   In a large bowl, toss the sliced bell peppers, broccoli, zucchini, and red onion with the remaining marinade.
5. 05
   Arrange the marinated vegetables on the prepared sheet pan, ensuring they are spread out in an even layer.
6. 06
   Remove the chicken from the marinade and place it on top of the vegetables on the sheet pan.
7. 07
   Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized.
8. 08
   Remove the sheet pan from the oven and let the chicken rest for 5 minutes before slicing.
9. 09
   Serve the sliced chicken with the roasted vegetables, drizzling any pan juices over the top for added flavor.