Name: Lemon Herb Roasted Chicken with Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 medium sweet potato; 1 cup carrots; 0.5 cup red onion; 0.5 tbsp olive oil; 1 tsp dried rosemary; 1 tsp dried thyme; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice; 2 cloves garlic

Nutrition

Per serving

566 calories

Protein: 54g; 38% of calories
Carbs: 59g; 41% of calories
Fat: 13g; 21% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel the sweet potato and carrots, then dice them into 1-inch cubes. Slice the red onion into thick wedges.
Mince the garlic cloves and place them in a small bowl with the olive oil, lemon juice, rosemary, thyme, sea salt, and black pepper.
Place the chicken breast on one side of the baking sheet and the chopped vegetables on the other side.
Drizzle the herb and oil mixture over both the chicken and the vegetables, tossing the vegetables to ensure they are evenly coated.
Roast in the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.
Remove from the oven and let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.

Nutrition

Ingredients

Instructions

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