Roasted Lemon Garlic Chicken and Veggies – CE
  • Clean Eating
  • one pan, poultry
Roasted Lemon Garlic Chicken and Veggies – CE
  • Clean Eating
  • one pan, poultry
Servings:

Ingredients

Prep
  • 1 1/2 lb boneless skinless chicken thighs
  • 8 oz baby carrots
  • 1 lb baby gold potatoes
  • 1/4 C olive oil
  • 1 T minced garlic
  • 2 T lemon juice
  • 1 1/2 t dried rosemary
  • 1 T coarse ground mustard
  • salt and pepper to taste
On Cooking Day
  • 6 C salad greens
  • 1/3 C shredded Parmesan

Instructions

To Assemble
  1. Cut potatoes into small pieces and place in a large zipper bag with carrots. Add chicken to another large zipper bag.
  2. Mix next 6 ingredients in a small bowl. Pour half over chicken and half over veggies.
To Cook
  1. Place veggies on foil wrapped baking sheet and roast in 425 degree oven for 15 minutes.
  2. Add chicken to pan and return to oven for 25 minutes or until chicken in cooked through.
  3. Add parmesan cheese on top and broil everything for 2 minutes until browned on top.
  4. Serve with green salad.

Ingredients

Prep
  • 1 1/2 lb boneless skinless chicken thighs
  • 8 oz baby carrots
  • 1 lb baby gold potatoes
  • 1/4 C olive oil
  • 1 T minced garlic
  • 2 T lemon juice
  • 1 1/2 t dried rosemary
  • 1 T coarse ground mustard
  • salt and pepper to taste
On Cooking Day
  • 6 C salad greens
  • 1/3 C shredded Parmesan

Instructions

To Assemble
  1. Cut potatoes into small pieces and place in a large zipper bag with carrots. Add chicken to another large zipper bag.
  2. Mix next 6 ingredients in a small bowl. Pour half over chicken and half over veggies.
To Cook
  1. Place veggies on foil wrapped baking sheet and roast in 425 degree oven for 15 minutes.
  2. Add chicken to pan and return to oven for 25 minutes or until chicken in cooked through.
  3. Add parmesan cheese on top and broil everything for 2 minutes until browned on top.
  4. Serve with green salad.
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