Roasted Lemon-Garlic Chicken With Veggies

By á-98497

Ingredients

• 6 tbsp olive oil
• 1 lemon, juiced
• 4 cloves cloves, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp dried parsley, crushed in your palm
• 2 medium red potatoes, diced
• 1 small sweet potato, diced
• 3 large carrots, sliced
• 1.5 lbs chicken breasts (about 2/1/2 chicken breasts)

Details

Servings 4
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

In a large bowl, combine the olive oil, lemon juice, garlic, salt, pepper, and parsley. Add the potatoes, sweet potato, and carrots to marinade and toss to coat. Using a slotted spoon, remove and place on bottom of a greased 8x8 or 9x9 baking dish. Cover and put in fridge until chicken is done marinating.

Pour remaining marinade in a ziplock bag with the chicken. Seal and shake bag to coat chicken pieces. Place in a bowl in the fridge to marinate. Preheat oven to 425 degrees when chicken is close to being done marinating. Place the chicken on top of the veggies in the baking dish. Pour any on the remaining olive oil mixture over the chicken. Roast for 30-40 minutes uncovered.

Note: You may have to take the chicken out of the dish and put the veggies back in the oven for 5-10 minutes more or until the potatoes are tender.

Freezer Meal Direction:
To prepare, place vegetables, chicken, and marinade in a large freezer bag and freeze. When ready to cook, thaw in the fridge, pour into a greased 8x8 casserole dish, and bake according to directions.