Lemon Herb Roasted Chicken and Vegetables
Recipe: Lemon Herb Roasted Chicken and Vegetables
This recipe serves 4 people.
Ingredients:
4 boneless, skinless chicken breasts
1 pound small potatoes, halved or quartered if large
1 pound carrots, peeled and chopped into 1-inch pieces
1 pound broccoli florets
1 red onion, cut into wedges
2 tablespoons olive oil
1 lemon, halved
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and freshly ground black pepper to taste
Step 1: Prep the Veggies (The Foundation)
Alright, let’s get those veggies ready to soak up all that lovely flavor. First off, preheat your oven to 400°F (200°C). Now, grab your potatoes, carrots, broccoli, and red onion. Give them a good wash and chop them according to the ingredient list. Toss all these colorful beauties into a large bowl.
Step 2: Dress the Veggies (Flavor Time)
Pour 1 tablespoon of olive oil over the vegetables in the bowl. Squeeze the juice of one lemon half over them. Add the minced garlic, half of the chopped rosemary, and half of the chopped thyme. Sprinkle generously with salt and pepper. Use your hands or a large spoon to toss everything together until the vegetables are evenly coated with the oil, lemon juice, garlic, and herbs.
Step 3: Arrange on the Baking Sheet (Making Space)
Spread the seasoned vegetables in a single layer on a large baking sheet. If you have a separate smaller baking sheet, you can use that for the chicken to ensure even cooking.
Step 4: Season the Chicken (The Main Event)
Pat the chicken breasts dry with paper towels. Place them on the baking sheet with the vegetables (or on a separate sheet). Drizzle the remaining 1 tablespoon of olive oil over the chicken. Squeeze the juice of the other lemon half over the chicken. Sprinkle the remaining chopped rosemary and thyme over the chicken. Season generously with salt and pepper.
Step 5: Roast to Perfection (The Cooking Magic)
Place the baking sheet(s) in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender and slightly browned. The exact cooking time will depend on the thickness of your chicken breasts and the size of your vegetables.
Step 6: Rest and Serve (The Grand Finale)
Once the chicken is cooked, remove the baking sheet(s) from the oven. Let the chicken rest for a few minutes before serving. This helps to keep it juicy. Serve the roasted chicken alongside the flavorful roasted vegetables. You can drizzle any pan juices over the chicken and vegetables for extra flavor. Enjoy your delicious and healthy meal!
