Lemon Garlic Chicken with Roasted Vegetables

ings | time: 15 minutes | Cook time: 35 minutes

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 4 cloves garlic, minced-1 lemon (zested and ju)
  teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
  2 cups baby potatoes halved
• 1 cup carrots
• 1 cup Brussels sprouts, halved

Instructions

1. Preheat oven to425°F (220°C). Line a baking sheet with parchment paper.
2. In a small bowl, olive oil, minced garlic, lemon zest, lemon, oregano, paprika, salt, pepper.
   3 Toss potatoes, carrots, and Brussels sprouts with half of the lemon-garlic mixture. Spread vegetables in single layer on prepared baking sheet4. Pat chicken dry. Rub the remaining lemon-glic over both sides of the chicken and arrange them the baking sheet among the.
3. for 25–35 minutes, the chicken reaches internal of 165°F (74°C) the vegetables are tender.
4. If desired switch to bro for 2–3 minutes at end to achieve slight browning. Remove from oven and let rest 5 minutes serving### Serving Suggestions- Garnish with fresh parsley or for brightness.

• Serve with a side of quinoa, rice, or a mixed green salad for a balanced.

Tips

• For extra flavor marinate the in the lemonarlic mixture for 30 minutes before cooking.
• Swap vegetables based on seasonality or preference (e.g., zucchini, peppers, or onions).

Variations

• Gluten-free: Ensure paprika and any spice blends labeled-free.
• Low-carb:mit potatoes and increase Brussels sprouts and carrots.