Name: Lemon Herb Roasted Chicken with Carrots and Broccoli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup carrots; 1.5 cup broccoli florets; 1 tbsp olive oil; 1 tsp dried thyme; 1 tsp dried rosemary; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice; 1 tsp lemon zest; 1 clove garlic

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Peel the carrots and slice them into 1/2-inch thick rounds; cut the broccoli into bite-sized florets.
Cut the chicken breast into even 1-inch cubes to ensure they cook at the same rate as the vegetables.
In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried thyme, dried rosemary, sea salt, and black pepper.
Add the chicken cubes, sliced carrots, and broccoli florets to the bowl and toss thoroughly until everything is well-coated in the herb marinade.
Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded so they roast rather than steam.
Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized at the edges.
Remove from the oven and let rest for 2 minutes before serving to allow the juices to redistribute.

Nutrition

Ingredients

Instructions

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