Lemon herb chicken with roasted vegetables are herb-marinated chicken served with colorful roasted vegetables. Marinate chicken and roast with vegetables.
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Lemon Herb Chicken With Roasted Vegetables
Description
Lemon herb chicken with roasted vegetables are herb-marinated chicken served with colorful roasted vegetables. Marinate chicken and roast with vegetables.
Ingredients
Instructions
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PREPARE THE CHICKEN
Pat the chicken dry with paper towels. In a bowl, mix 1 tbsp oil, lemon juice, zest, garlic, rosemary, thyme, salt and pepper. Coat the chicken and marinate for 30 minutes.
Tip: Score chicken skin for better flavor absorption.
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PREPARE VEGETABLES
Toss potatoes, carrots and onion with remaining 1 tbsp oil, salt and pepper on baking sheet.
Tip: Cut vegetables evenly for uniform cooking.
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ROAST TOGETHER
Place chicken on top of the vegetables. Roast at 400°F (200°C) for 35-40 minutes until chicken reaches 165°F (74°C).
Tip: Baste chicken with pan juices halfway through.
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SERVE AND STORE
Divide among 4 containers with chicken and vegetables.
Fridge: 4 days. Freezer: 3 months.
Reheat: Microwave 2-3 minutes or oven at 350°F (175°C) for 15 minutes.Tip: Crisp skin under broiler before serving.
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 18g28%
- Cholesterol 110mg37%
- Sodium 450mg19%
- Total Carbohydrate 32g11%
- Dietary Fiber 6g24%
- Sugars 6g
- Protein 36g72%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
HELPFUL TOOLS:
Baking sheet, mixing bowls, airtight containers
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