Lemon-Herb Chicken with Roasted Vegetables

Ingredients

12 items

• 4 boneless, skinless chicken breasts (about 1 1/2 lb / 680 g total)
• 2 tbsp olive oil, divided
• Zest and juice of 1 lemon
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 2 bell peppers, sliced
• 3 carrots, cut into sticks
• 1 red onion, cut into wedges
• Sea salt and black pepper, to taste
• Lemon wedges and fresh parsley, to serve

Instructions

4 steps

1. 1Whisk 1 tbsp of the olive oil with the lemon zest and juice, garlic, rosemary, thyme, paprika, salt and pepper. Coat the chicken and set aside while you prep the vegetables.
2. 2Heat the oven to 425°F (220°C). Toss the peppers, carrots and onion with the remaining oil, salt and pepper on a large sheet pan.
3. 3Nestle the chicken among the vegetables and roast for 20 to 25 minutes, until the chicken reaches 165°F (74°C) and the vegetables are tender.
4. 4Rest the chicken for 5 minutes, then slice and serve with lemon wedges and parsley.