Name: Lemon Herb Roasted Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7.5 oz raw chicken breast; 1 tbsp olive oil; 1 tbsp lemon juice; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup raw broccoli florets; 0.5 cup raw sliced carrots; 0.5 medium raw sweet potato

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper to create a marinade.
Peel and dice the sweet potato into 1/2-inch cubes and slice the carrots into 1/4-inch rounds.
Place the raw chicken breast, sweet potato cubes, and sliced carrots on the prepared baking sheet.
Drizzle approximately half of the lemon-herb oil mixture over the chicken and vegetables, tossing the vegetables to ensure they are well coated.
Roast in the center of the oven for 10 minutes.
Remove the pan from the oven, add the broccoli florets to the tray, and drizzle with the remaining lemon-herb oil.
Return the pan to the oven and roast for an additional 12 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

Nutrition

Ingredients

Instructions

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