Lemon Garlic Chicken with Roasted Vegetables

Servings: | time: 50 minutes### Ingredients

• 4 boneless,less chicken breasts
• 3 tablespoons olive oil, divided
• 2 cloves garlic, minced
• Zest of 1 lemon
  Juice of lemon
• 1 dried
• 1 teaspoon dried thyme- 1 smoked paprika
• Salt and pepper, to taste
• 2 cups baby potatoes, halved
• 1 cup baby carrots
• 1 red bell pepper, cut into strips
• 1 small red onion, thickly sliced
• Fresh parsley, chopped (for garnish)

1. Preheat the oven to 425°F220).ly oil a large baking sheet line it with parchment.
2. In a small bowl, whisk together tablespoons olive oil, minced, lemon zest lemon juice, oregano, thyme, paprika, salt, and pepper.
3. Place chicken breasts in a large bowl. Pour in half of the-garlic mixture and toss to. Let marinate while you prep vegetables.
4. In a separate bowl, toss potatoes, carrots bell pepper, and onion with the remaining 1 tablespoon olive oil, salt and.
5. Spread the vegetables in an even layer on the prepared baking sheet. Nestle the marinated on top.
   . for 2530 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.
6. Remove from oven. Spoon a bit of the pan over the chicken. Let rest for 5 minutes.
7. Garnish with fresh parsley and serve with extra lemon wedges if desired.

Serving suggestions

• Pair with a simple side salad or steamed green beans for a balanced plate.
• A warm crusty bread or quinoa can round out the meal.

• For extra crispiness, broil on high for the 2–3 minutes, watching closely to burning.
• To save time, cut vegetables the night before and refrigerate; proceed with marinating and roasting the next day.
• If you prefer skin-on chicken, use bone-in, skin-on thighs or breasts and adjust cooking time as needed.

###ations

• Herb boost: swap and thyme for Italian seasoning- Garlic-forward: add extra clove of garlic to the marinade.
• Dairy finish: skip butter finishing touches and on the lemony pan juices.

Nutrition (per serving)

Calories: ~320 Protein: ~34 g | Carbohydrates: ~22 g | Fat: ~12 g | Fiber: ~4 g