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Oven-Roasted Chicken Breasts and Harvest Vegetables
Oven-Roasted Chicken Breasts and Harvest Vegetables
A complete dinner cooked in one pan! Late-season veggies in a variety of colors and chicken breasts are seasoned and then roasted in a hot oven. This easy-prep dinner can be enjoyed any day of the week and is perfect for a sit-down Sunday dinner.
Nutritional information
-
Calories
400
-
Protein
31g
-
Sodium
720mg
-
Sat. fat
2g
-
Sugar
8g
Ingredients
Ingredients
16
ounces baby potatoes, halved crosswise
6
medium carrots, cut into large chunks and halved lengthwise
8
ounces green beans
8
brussels sprouts, cut in half
1
large onion cut into slices, lengthwise through the root
3
cloves garlic, sliced
4
tablespoons olive oil, divided
1
lemon, zested and juiced
4 to 5
sprigs fresh thyme leaves
1
teaspoon salt
1/2
teaspoon black pepper
Step One
Step One
Preheat oven to 400 F. On a sheet tray lined with foil, combine potatoes, carrots, green beans, brussels sprouts, onion and garlic.
Step Two
Step Two
Drizzle the vegetables with 3 tablespoons olive oil and lemon zest. Toss to coat everything well. Place chicken breasts on top of the vegetables in the center of the sheet tray. Drizzle chicken with the remaining 1 tablespoon olive oil. Sprinkle the lemon juice, thyme, salt and black pepper evenly over the chicken breasts and vegetables.
Step Three
Step Three
Roast chicken breasts and vegetables in for 25 to 30 minutes, until the chicken is cooked and the vegetables are tender and golden brown. Chicken is done when a meat thermometer inserted in the center reaches 170 F. Let chicken rest for 2 to 3 minutes before slicing.
Step Four
Step Four
Transfer chicken breasts to a cutting board and slice into serving pieces. Place chicken breasts on a serving platter and surround with roasted vegetables. Garnish with fresh thyme sprigs, if desired.
