Name: Roasted chicken and root 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, about 1-inch thick; 5 oz red potatoes, cut into 3/4-inch pieces; 1 1/2 medium carrots, peeled and sliced into 1/2-inch rounds; 2 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 1/4 tsp garlic powder; 1 tsp lemon juice

Nutrition

Per serving

428 calories

Protein: 44g; 40% of calories
Carbs: 36g; 33% of calories
Fat: 13g; 27% of calories

Ingredients

9 items

6 oz boneless skinless chicken breast, patted dry, about 1-inch thick
5 oz red potatoes, cut into 3/4-inch pieces
1½ medium carrots, peeled and sliced into 1/2-inch rounds
2 tsp extra virgin olive oil
½ tsp salt
½ tsp black pepper
1 tsp dried thyme
¼ tsp garlic powder
1 tsp lemon juice

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes and carrots with most of the oil, half the salt, half the pepper, and half the thyme. Spread them in a single layer and roast for 10 minutes.
Meanwhile, coat the chicken breast with the remaining oil, salt, pepper, garlic powder, and thyme. Move the vegetables to the sides of the pan and place the chicken in the center. Roast for 20 to 25 minutes, flipping the chicken and tossing the vegetables once halfway through. Done when opaque in the center, 165°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Drizzle the lemon juice over the chicken and vegetables. Slice the chicken and plate it with the vegetables, spooning any juices from the pan over the top.

Nutrition

Ingredients

Instructions

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