Lemon-Dill Roasted Chicken with Spring Vegetables

Name: Lemon-Dill Roasted Chicken with Spring Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 lbs, boneless and skinless chicken breasts; 12 oz, peeled and sliced 1/2 inch thick carrots; 10 oz, trimmed asparagus; 1 lb, halved baby potatoes; 1, zested and juiced lemon; 2 tbsp finely chopped fresh dill; 3 tbsp olive oil; 3 cloves, minced garlic; 1 tsp salt; 1/2 tsp black pepper

Juicy roasted chicken breasts accompanied by tender carrots, asparagus, and potatoes, all seasoned with lemon and fresh dill for a bright, seasonal dinner.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 20 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

1.5 lbs, boneless and skinless chicken breasts
12 oz, peeled and sliced 1/2 inch thick carrots
10 oz, trimmed asparagus
1 lb, halved baby potatoes
1, zested and juiced lemon
2 tbsp finely chopped fresh dill
3 tbsp olive oil
3 cloves, minced garlic
1 tsp salt
1/2 tsp black pepper

Instructions

Step 1: Preheat oven to 400°F (200°C). Pat chicken breasts dry, then season with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp lemon zest, and 1 minced garlic clove.
Step 2: In a large bowl, toss carrots, asparagus, and halved potatoes with 2 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on a parchment-lined baking sheet.
Step 3: Place seasoned chicken breasts on top of the vegetables, then drizzle with remaining 1 tbsp olive oil, lemon juice, and 2 tbsp chopped fresh dill.
Step 4: Roast for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender when pierced with a fork.
Step 5: Remove from oven, let rest for 5 minutes, then serve immediately with the roasted vegetables.