Ingredient
Description
Quantity
Weight
Chicken
4 boneless, skinless chicken breasts.
4x
Carrot
2 carrots.
2x
Brussels sprouts
1 cup Brussels sprouts, halved.
1x
Red bell pepper
1 cup red bell pepper, sliced.
1x
Potato
6 baby potatoes, quartered, or 2 large potatoes.
6x
Olive oil
3 tbsp olive oil.
3x
Garlic
3 cloves garlic, minced.
3x
Lemon juice
Juice and zest of 1 lemon.
1x
Italian seasoning
1 tsp dried Italian seasoning (or a mix of oregano, basil, and thyme).
1x
Salt
A pinch of salt
1x
Parsley
Fresh parsley, chopped (for garnish).
1x
Pepper
A pinch of pepper.
1x
Description
Duration
Step 1
Preheat the oven to 200°C.
Step 2
Make Lemon Garlic Marinade:
In a small bowl, mix olive oil, minced garlic, lemon juice, lemon zest, Italian seasoning, salt, and pepper.
In a small bowl, mix olive oil, minced garlic, lemon juice, lemon zest, Italian seasoning, salt, and pepper.
Step 3
Marinate Chicken:
Place chicken breasts in a large bowl or zip-top bag and pour half of the marinade over them. Let the chicken marinate for 15-30 minutes if you have time (or you can use it right away).
Place chicken breasts in a large bowl or zip-top bag and pour half of the marinade over them. Let the chicken marinate for 15-30 minutes if you have time (or you can use it right away).
30 min
Step 4
Prepare Vegetables:
Place the carrots, Brussels sprouts, red bell pepper, and potatoes on a baking sheet lined with parchment paper. Pour the remaining marinade over the vegetables and toss to coat.
Place the carrots, Brussels sprouts, red bell pepper, and potatoes on a baking sheet lined with parchment paper. Pour the remaining marinade over the vegetables and toss to coat.
Step 5
Add Chicken and Bake:
Place the marinated chicken breasts on the baking sheet with the vegetables. Bake for 30-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
Place the marinated chicken breasts on the baking sheet with the vegetables. Bake for 30-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
40 min
Step 6
Garnish and Serve: Let the chicken rest for 5 minutes, then garnish with fresh parsley and serve.
5 min
