Name: Roasted Veggies with Chicken
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 onion (chopped); 2 yams (chopped); 3 carrots (peeled & chopped); 4 potatoes (chopped); 4 chicken breasts (boneless, skinless); 1 lemon (freshly squeezed); 1 tsp sea salt; 1 tsp dried basil; 1 tsp dried oregano; 2 cloves garlic (minced); 1/3 cup butter (melted)

Roasted Veggies with Chicken

Course: Main

Cuisine: Egg Free, Gluten Free

Keyword: Comfort Food, Easy

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: people

Calories: 847kcal

This is a one pan wonder designed to make your life easier, nutritious and delicious!

Print Recipe

Ingredients

1 onion chopped
2 yams chopped
3 carrots peeled & chopped
4 potatoes chopped
4 chicken breasts boneless, skinless
1 lemon freshly squeezed
1 tsp sea salt
1 tsp dried basil
1 tsp dried oregano
2 cloves garlic minced
1/3 cup butter melted

Instructions

Add the lemon juice, spices, garlic & butter in a small glass jar. Put the lid on and shake. Pour half of the marinade on the chicken in a ziploc bag and keep in fridge for the day. When ready to cook, preheat the oven to 375F. Place chicken in baking dish with marinade, pile veggies around chicken and pour remaining marinade over the entire dish. Bake for 45-60 minutes depending on size of breast. I often check chicken with a meat thermometer to make sure it is fully cooked. Garnish with feta or goat cheese & enjoy!

Nutrition

Roasted Veggies with Chicken