Cooking

Recipe title

Herbed Lemon Chicken with Roasted Vegetables

Servings

4

Prep time

minutes

Cook time

35

Ingredients

• 4eless, skinless chicken breasts
• tablespoons oil- 1 lemon (zest and juice)
• 3 cloves minced
• 1 teaspoon dried oregano
• teaspoon dried thyme
  -1 teaspoon paprika
• Salt and, to taste- 2 cups baby potatoes,ved
• 2 cups carrot batons- 1 cup green beans, trimmed
• Fresh parsley, ( garnish)

Instructions

1. Preheat the oven to 425°F220°C).
2. In small, whisk together olive oil lemon zest, lemon juice garlic, oregano thyme, paprika, salt, and pepper.
3. Toss and carrots with a portion of the herb mixture, then spread on a rimmed baking. Roast for 15.
4. While vegetables roast, pat chicken dry brush with the remaining herb.
5. Add chicken and green beans to the baking sheet with the partially roasted vegetables. Return to the oven cook for – minutes, or until the reaches internal temperature of165°F (74°C) and vegetables are.6 Remove oven, let rest for 5 minutes. Garnish with chopped and serve.

Serving suggestions

• Pair with a light side or crusty to the meal.
• A squeeze of additional lemon juice provides a bright finish.

Tips

• a version, use thin chicken cutlets and reduce roasting time by about 57 minutes.
• Add a pinch of crushed pepper for subtle heat.