Lemon-Roasted Chicken with Root Vegetables

Name: Lemon-Roasted Chicken with Root Vegetables
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 lbs chicken breast; 2 cups, chopped carrots; 2 cups, chopped parsnips; 1.5 cups, chopped sweet potatoes; 2 tbsp olive oil; 3 tbsp balsamic vinegar; 3 cloves, minced garlic; 1 tsp dried rosemary; 1/2 tsp salt; 1/4 tsp black pepper

Tender chicken breasts roasted with a zesty lemon glaze and a colorful mix of root vegetables for a vibrant, nutrient-dense dinner.

Cuisine: Mediterranean

Category: Chicken

Prep: 20 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

1.5 lbs chicken breast
2 cups, chopped carrots
2 cups, chopped parsnips
1.5 cups, chopped sweet potatoes
2 tbsp olive oil
3 tbsp balsamic vinegar
3 cloves, minced garlic
1 tsp dried rosemary
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Preheat oven to 400°F. Pat 1.5 lbs chicken breast dry with paper towels and season with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp dried rosemary.
Step 2: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 2 minutes per side until golden brown, then transfer to a plate.
Step 3: Add remaining 1 tbsp olive oil to skillet, then add 2 cups chopped carrots, 2 cups chopped parsnips, and 1.5 cups chopped sweet potatoes. Season with 1/4 tsp salt and 1/4 tsp black pepper, then toss to coat.
Step 4: Place seared chicken on top of vegetables, drizzle with 3 tbsp balsamic vinegar and 3 minced garlic cloves, then transfer skillet to oven.
Step 5: Roast for 20-25 minutes, or until chicken reaches 165°F and vegetables are tender.
Step 6: Remove from oven, let rest 5 minutes before slicing and serving.