Name: Garlic Herb Roasted Chicken with Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz raw chicken breast; 1 cup raw Brussels sprouts; 1 cup raw carrots; 1 tbsp olive oil; 2 cloves garlic; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Trim the ends off the Brussels sprouts and cut them in half; peel the carrots and slice them into 1/2-inch thick rounds.
Mince the garlic cloves finely.
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.
Pat the chicken breast dry with a paper towel to ensure a good sear, then add the chicken and the prepared vegetables to the bowl.
Toss everything thoroughly until the chicken and vegetables are evenly coated in the herb and oil mixture.
Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for proper roasting.
Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.
Remove the sheet from the oven and let the chicken rest for 5 minutes before slicing against the grain to maintain maximum juiciness and a tender texture.

Nutrition

Ingredients

Instructions

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