1. In a large bowl whisk olive oil, lemon juice, lemon zest, garlic, parsley, thyme, salt, and pepper

2. Add chicken breasts and coat evenly; marinate for 20–30 minutes in the refrigerator

3. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper

4. Toss chopped vegetables with a drizzle of olive oil, salt, pepper, and a pinch of dried herbs

5. Arrange marinated chicken on one side of the pan and spread vegetables on the other side, leaving space between pieces

6. Roast for 20–25 minutes, flipping vegetables halfway through

7. Check chicken temperature with a meat thermometer; it should reach 165°F (74°C)

8. If desired, broil for 2–3 minutes to achieve extra browning on vegetables

9. Let chicken rest for 5 minutes before slicing

10. Serve with an extra squeeze of lemon and sprinkle with Parmesan or feta if using