Name: Thyme chicken with beets and potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, pounded to 1-inch thickness; 5 oz beets, peeled and cut into 3/4-inch wedges; 7 oz baby red potatoes, halved; 1 tbsp extra virgin olive oil; 2 tsp lemon juice; 2 cloves garlic, minced; 1 tsp dried thyme; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Instructions

Prep 15 min · Cook 35 min

Preheat your oven to 400°F. In a small bowl, whisk together the olive oil, garlic, dried thyme, and half the salt and pepper. Place the beet wedges and halved potatoes on a half-sheet pan and toss with half of the oil mixture and the remaining salt. Spread in a single layer and roast for 15 minutes.
While the vegetables roast, season the chicken with the remaining oil mixture. Move the vegetables to one side of the pan and place the chicken on the other side. Roast for 18 to 22 minutes until the vegetables are fork-tender and the chicken is opaque in the center. If the chicken finishes first, move it to a plate to rest while the vegetables finish. Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes, then slice. In a small bowl, combine the parsley with all but 1 teaspoon of the lemon juice and toss with the chicken. Drizzle the reserved 1 teaspoon lemon juice over the roasted beets and potatoes. Plate the potatoes and beets, top with the sliced chicken, and spoon any pan juices over the top.

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Ingredients

Instructions

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