Name: Herb-Crusted Chicken with Roasted Summer Vegetables and Lemon Yogurt Sauce
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs total); 2 tbsp olive oil; 2 tsp fresh rosemary, chopped; 2 tsp fresh thyme, chopped; 2 tsp fresh parsley, chopped; 1 tsp garlic powder; 3/4 tsp kosher salt; 1/2 tsp black pepper; 2 cups cherry tomatoes, halved; 2 medium zucchinis, sliced into half-moons; 1 red bell pepper, cut into chunks; 1 yellow squash, sliced into half-moons; 1 lemon, zested and juiced; 1 cup plain Greek yogurt; 1 tsp honey; 1/4 cup fresh basil leaves, torn

Herb-Crusted Chicken with Roasted Summer Vegetables and Lemon Yogurt Sauce

SweetFig4556

This family-style meal combines juicy herb-crusted chicken with vibrant, roasted summer vegetables—a celebration of the season’s bounty. The tangy lemon yogurt sauce adds brightness and a creamy counterpoint, while fresh basil ties everything together. The dish is designed for easy entertaining: roast everything on a single sheet pan, so you can enjoy time with your family instead of being stuck at the stove. It’s colorful, healthy, and perfect for sharing, especially when Ohio’s summer produce is at its best.

Ingredients

Instructions

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
In a small bowl, combine chopped rosemary, thyme, parsley, garlic powder, salt, and black pepper. Pat chicken breasts dry and rub with 1 tbsp olive oil, then coat evenly with the herb mixture on both sides.
Toss cherry tomatoes, zucchini, bell pepper, and yellow squash with remaining 1 tbsp olive oil and a pinch of salt and pepper. Spread vegetables out on the prepared baking sheet.
Nestle the chicken breasts among the vegetables. Roast for 22-26 minutes, or until the chicken is cooked through and the vegetables are tender and beginning to caramelize. (Internal temp of chicken should reach 165°F.)
Meanwhile, in a small bowl, mix Greek yogurt with lemon zest, 2 tbsp lemon juice, honey, and half the torn basil. Stir well and season with a pinch of salt. Refrigerate until ready to serve.
To serve, arrange chicken and roasted vegetables on a platter. Drizzle with lemon yogurt sauce and scatter remaining basil over the top. Serve extra sauce on the side.