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Herb Your Enthusiasm

Grilled Herb-Marinated Chicken Tenderloins with Spanish-Style Roasted Mediterranean Vegetables

45 minutes
Serves 4
DinnerSpanishGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take

Inspired by Spanish seaside grilling and a love of bold Mediterranean flavors, this dish delivers smoky, herbaceous chicken alongside deeply caramelized vegetables. You'll learn the science behind herb marinades and how high-heat roasting brings out maximum vegetable sweetness.

Equipment needed
  • Grill or grill pan
  • Rimmed baking sheet

Ingredients

Yield
4

Instructions

  1. 01
    In a medium bowl, combine lemon zest, lemon juice, 1/4 cup olive oil, half the minced garlic, parsley, oregano, 1 teaspoon smoked paprika, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Whisk well.
  2. 02
    Add chicken tenderloins to the marinade and toss to coat. Cover and refrigerate for at least 20 minutes, up to 2 hours.
  3. 03
    Preheat oven to 450°F. Line a large rimmed baking sheet with foil.
  4. 04
    In a large bowl, toss bell pepper, zucchini, red onion, eggplant, and cherry tomatoes with remaining 2 tablespoons olive oil, remaining garlic, 1 teaspoon smoked paprika, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated.
  5. 05
    Spread vegetables in a single layer on the prepared baking sheet. Roast for 22 to 25 minutes, stirring once halfway through, until vegetables are caramelized at the edges and just tender.
  6. 06
    While the vegetables roast, preheat a grill or grill pan over medium-high heat. Brush lightly with oil.
  7. 07
    Remove chicken from marinade, letting excess drip off. Grill chicken for 3 to 4 minutes per side until just cooked through and grill-marked.
  8. 08
    Transfer grilled chicken to a plate and let rest 5 minutes.
  9. 09
    Arrange roasted vegetables on a large platter or dinner plates. Slice chicken diagonally and fan over the vegetables. Garnish with extra parsley and lemon wedges if desired. Serve immediately.

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