Easy Homemade Lemon Thyme Chicken with Roasted Root Vegetables

Ingredients

• •4 boneless, skinless chicken breasts
• •2 tablespoons olive oil
• •2 tablespoons fresh lemon juice
• •1 teaspoon lemon zest
• •1 tablespoon fresh thyme leaves, chopped
• •2 garlic cloves, minced
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •4 large carrots, peeled and cut into chunks
• •2 parsnips, peeled and cut into chunks
• •1 large red onion, cut into wedges
• •2 tablespoons olive oil (for vegetables)
• •1 teaspoon dried rosemary
• •1/2 teaspoon salt (for vegetables)
• •1/4 teaspoon black pepper (for vegetables)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. 2

   In a small bowl, mix 2 tablespoons of olive oil, lemon juice, lemon zest, thyme, minced garlic, salt, and pepper to create the chicken marinade.

3. 3

   Rub the marinade evenly over the chicken breasts and set them aside to absorb the flavors.

4. 4

   Place the carrots, parsnips, and red onion on the prepared baking sheet. Drizzle 2 tablespoons of olive oil over the vegetables, then sprinkle with dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat.

5. 5

   Nestle the marinated chicken breasts among the vegetables on the baking sheet.

6. 6

   Roast in the preheated oven for 35-45 minutes, or until the chicken is cooked through (165°F internal temperature) and the vegetables are tender and slightly caramelized.

7. 7

   Remove from the oven and let rest for 5 minutes before serving. Garnish with additional fresh thyme if desired.