Lemon Herb Roasted Chicken Breast with Carrots and Roasted Potatoes

Name: Lemon Herb Roasted Chicken Breast with Carrots and Roasted Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 boneless, skinless chicken breasts (about 6-8 oz each); 1.5 lbs small red potatoes, quartered; 1 lb carrots, peeled and cut into 1-inch pieces; 1/4 cup olive oil, divided; 2 cloves garlic, minced; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; 1 teaspoon dried oregano; 1 lemon, half thinly sliced, half juiced; 1 teaspoon salt, divided; 1/2 teaspoon black pepper, divided; Fresh parsley, chopped, for garnish (optional)

MediumMediterraneanPrep: 20 minutesCook: 30 minutesServes 4

Tender chicken breast infused with lemon and herbs, roasted to perfection alongside sweet carrots and crispy seasoned potatoes for a complete and satisfying dinner.

Lemon Herb Roasted Chicken Breast with Carrots and Roasted Potatoes

Ingredients

•4 boneless, skinless chicken breasts (about 6-8 oz each)
•1.5 lbs small red potatoes, quartered
•1 lb carrots, peeled and cut into 1-inch pieces
•1/4 cup olive oil, divided
•2 cloves garlic, minced
•1 tablespoon fresh rosemary, chopped
•1 tablespoon fresh thyme, chopped
•1 teaspoon dried oregano
•1 lemon, half thinly sliced, half juiced
•1 teaspoon salt, divided
•1/2 teaspoon black pepper, divided
•Fresh parsley, chopped, for garnish (optional)

Dietary Info

Gluten-freeDairy-free

Instructions

1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
2
In a large bowl, combine the quartered potatoes and cut carrots. Drizzle with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly. Spread the vegetables in a single layer on one side of the prepared baking sheet.
3
In a separate small bowl, whisk together the remaining 2 tablespoons of olive oil, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, juice from half a lemon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4
Pat the chicken breasts dry with paper towels. Place them on the other side of the baking sheet, leaving some space between the chicken and vegetables. Pour the lemon herb mixture evenly over the chicken breasts. Arrange the lemon slices on top of each chicken breast.
5
Roast for 20 minutes. Then, carefully flip the chicken breasts and stir the vegetables. Continue roasting for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and lightly browned. If the vegetables are browning too quickly, you can cover them loosely with foil.
6
Remove from oven. Let the chicken rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired. Serve immediately.

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