Name: Herb-roasted chicken and vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 5 oz Yukon Gold potatoes, diced into 3/4-inch pieces; 1 1/2 medium carrots, peeled and sliced into 1/2-inch rounds; 1/2 medium yellow onion, cut into 1-inch wedges; 1 tbsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 2 tsp fresh thyme, leaves stripped; 1/4 tsp garlic powder; 2 tsp fresh parsley, chopped; 1 tsp lemon juice, freshly squeezed

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, combine the potatoes, carrots, and onion. Toss the vegetables with two-thirds of the oil and half of the salt and pepper. Spread them in an even layer and roast for 10 minutes.
While vegetables roast, pound the chicken breast to an even 1-inch thickness. Rub the chicken with the remaining oil and season both sides with the garlic powder, fresh thyme, and the rest of the salt and pepper. Move the vegetables to the edges of the pan and place the chicken in the center.
Return the pan to the oven and roast until the chicken is firm and the vegetables are browned and tender, about 20 to 25 minutes. Done when internal temperature reaches 165°F.
Transfer the chicken to a plate and let it rest for 5 minutes. While it rests, scrape up any browned bits on the pan and toss the vegetables with them, then finish the vegetables with the lemon juice. Serve the chicken sliced alongside the vegetables and garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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