Baked Lemon Herb Chicken with Roasted Vegetables

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

Wash and pat dry the chicken breast with paper towels.

Wash the broccoli, red bell pepper, and red onion. Cut broccoli into florets if needed, slice the bell pepper into 1-inch pieces, and cut the onion into wedges.

Wash the lemon and cut it in half. Slice one half into thin rounds and set aside. Squeeze the juice from the other half into a small bowl.

In the bowl with lemon juice, add 1/2 tablespoon olive oil, 1/2 teaspoon dried oregano, 1/4 teaspoon dried thyme, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well to create a marinade.

Place the chicken breast in the marinade, coating both sides well. Let it sit while you prepare the vegetables.

In a large bowl, combine broccoli florets, sliced bell pepper, and onion wedges. Add the remaining 1/2 tablespoon olive oil, 1/2 teaspoon oregano, 1/4 teaspoon thyme, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss until vegetables are evenly coated.

Spread the vegetables on one side of the prepared baking sheet. Place the marinated chicken breast on the other side and top it with the lemon slices.

Bake in the preheated oven for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender with slightly crisp edges.

Let the chicken rest for 3-5 minutes before serving alongside the roasted vegetables.