Рецепт Lemon Rosemary Garlic Chicken and Roasted Veggies
February 16, 2015Lemon Rosemary Garlic Chicken and Roasted Veggies
Recipe
I am a big fan of one dish meals. Simple. Easy clean up. The kind of thing I can throw in the oven while I’m writing and not have to babysit. This one fits the bill and also would work well as a freezer meal (of the variety you put all the ingredients in a bag and freeze, then let everything thaw overnight in the fridge before baking. This has become a regular in our menu rotation.
Ingredients:
- 4-6 Boneless skinless chicken breasts (or 6-8 boneless skinless chicken thighs)
- 2 potatoes scrubbed and diced
- 1 large onion cut into wedges
- 2 carrots peeled and chunked
- 1 large parsnip peeled and chunked
- For Marinade:
- Juice of 1 large or 2 small lemons
- 1 tbsp dried rosemary, crushed
- 3 cloves garlic, minced
- 1/2 tsp black pepper
- 1 tsp sea salt (may need more but I’d make it again and test)
- 1/3 cup olive oil
Directions:
Mix up the marinade.
Toss everything in a ziplock bag and marinate for at least half an hour. Or freeze at this stage, then thaw completely.
Preheat oven to 425.
Spray a 9×13 baking dish with cooking spray.
Dump contents of the bag and arrange so the chicken is nestled amid the veggies and not stacked on each other.
Bake for 35-40 minutes.
TAGS:Dairy free / gluten free / Kait Nolan / Recipe
Kait Nolan
Kait Nolan is stuck in an office all day, sometimes juggling all three of her jobs at once with the skill of a trained bear—sometimes with a similar temperament. After hours, she uses her powers for good, creating escapist fiction. This Mississippi native has something for everyone, from short and sweet to Southern contemporary romance to action-packed paranormal—all featuring heroes you’d want to sweep you off your feet and rescue you from work-day drudgery. When not working or writing, Kait’s hanging out in her kitchen cooking and wishing life were a Broadway musical.