NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 medium Potato

1 cup Carrots

0.75 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Wash the potato and carrots thoroughly; dice the potato into 1/2-inch cubes and slice the carrots into 1/4-inch thick rounds.

• 3

  In a small glass bowl, whisk together the olive oil, lemon juice, lemon zest, dried rosemary, dried thyme, sea salt, and black pepper to create the marinade.

• 4

  Place the chicken breast, cubed potatoes, and sliced carrots onto the prepared sheet pan in a single layer.

• 5

  Pour the lemon-herb marinade over the chicken and vegetables, using your hands or a pastry brush to ensure everything is evenly coated.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices stay locked in.

• 8

  Plate the sliced chicken alongside the roasted vegetables and drizzle any remaining pan juices over the top for extra flavor.