Lemon Garlic Chicken with Roasted Vegetables
This easy dinner recipe for oven roasted lemon garlic chicken with vegetables is made in one pan. It is less work and there are less dishes to clean!
Servings 4 servings
Calories 335kcal
Ingredients
- 6 tablespoon olive oil divided
- ¼ cup lemon juice
- 2 teaspoons minced garlic
- 2.25 pounds boneless, skinless chicken breasts
- 8 oz grape tomatoes halved
- 2 large potatoes, cubed I used Yukon Gold
- 1 teaspoon kosher salt
- 1 teaspoon dried rosemary
- ½ teaspoon coarse ground black pepper
- 4 lemon slices
Instructions
- Preheat oven to 400˚F.
- Put five tablespoons of olive oil, the fresh lemon juice and minced garlic in a large plastic bag. Add four boneless, skinless chicken breasts and coat them with the olive oil mixture.
- Remove the chicken from the bag. Reserve the olive oil mixture in the bag and set it aside. Place the chicken in a 12-inch cast iron skillet (can also use a casserole dish or 9 x 13-inch pan) greased with one tablespoon of olive oil.
- Put the cubed potatoes and halved grape tomatoes in the bag and coat them with the olive oil mixture.
- Surround the chicken with the coated potatoes and tomatoes.
- Sprinkle everything with kosher salt, rosemary, and black pepper.
- Top each piece of chicken with two lemon slices.
- Bake at 400˚F for 40-50 minutes, until the chicken is fully cooked (internal temperature of 165˚F) and the potatoes are tender. Brown under the broiler for two minutes, if desired.
Nutrition
Serving: 1/4 | Calories: 335kcal | Carbohydrates: 36g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Sodium: 164mg | Fiber: 4g | Sugar: 4g
