Herb Chicken with Ro Veget

Overview: A bright, one supper featuring tender, citrusy aromatics, and colorful roasted vegetables.

Total time: minutes

** time**: 15 minutes

Cook time: 40 minutes

**Servings: 4

Ingredients

4 bon, skinless chicken breasts

• 2 tbsp olive, divided
• 2 cloves garlic, minced
  Zest of1 lemon
• Juice of 1 lemon
• 1 tsp dried oregano
• 1 tsp thyme
• Salt and pepper to
• 3 cups small potato chunks
• 2 cups, peeled and cut into 1-inch pieces
  -1 red onion, cut into wedges
• 1 cup green, trimmed (optional)

Instructions

1. Pre the oven to425 (°C). Line a large sheet pan with parchment for easy cleanup.
   . In a bowl, whisk together 1 tablespoon olive oil, garlic, lemon zest, lemon juice, oregano, thyme, salt, and pepper.
2. Toss potatoes carrots and onion with the remaining 1 tablespoon olive oil, salt, and pepper. Spread vegetables in a single layer on the prepared pan.
3. Nestle the chicken breasts among the vegetables. Dr the garlic-lemon mixture the chicken, ensuring each piece is coated.
4. Roast for 25–30 minutes, then add the green beans (if using to the pan. Continue roasting for additional 10–15, or until chicken reaches an temperature of 165°F (74°C) and the vegetables are tender.
5. Remove from the oven let for 5 minutes before serving. Spoon any pan juices over the chicken and vegetables for extra flavor.

• For faster meal, chop vegetables smaller or chicken thighs in place of breasts.
• Add pinch of chili flakes for a subtle heat.
  Serve a light green salad or crusty bread to soak up the lemony pan.