Name: Thyme chicken with beets and potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 1-inch thickness; 6 oz beets, peeled and cut into 1/2-inch wedges; 1 1/2 medium sweet potatoes, peeled and cut into 3/4-inch wedges; 1 tbsp extra virgin olive oil; 1 1/2 tsp lemon juice; 2 cloves garlic, minced; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh parsley, chopped

Instructions

Prep 15 min · Cook 45 min

Preheat your oven to 400°F. In a small bowl, whisk together the olive oil, minced garlic, dried thyme, and black pepper.
Place the beet and sweet potato wedges on a half-sheet pan. Toss with half of the oil mixture and two-thirds of the salt. Spread in a single layer, ensuring the wedges do not touch. Roast for 25 minutes, stirring once halfway through.
While the vegetables roast, rub the chicken with the remaining oil mixture and the rest of the salt. 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 chicken reaches an internal temperature of 165°F. If the vegetables are not fork-tender when the chicken finishes, remove the chicken to a plate and continue roasting the vegetables for 5 minutes more.
Let the chicken rest for 5 minutes, then slice. In a small bowl, combine the chopped parsley with all but a splash of the lemon juice and toss with the chicken slices. Drizzle the remaining lemon juice over the roasted vegetables and plate.

Nutrition

Ingredients

Instructions

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