This easy one sheet Lemon and Rosemary Chicken includes fresh lemons and rosemary sprigs with chicken breasts and colorful roasted vegetables.
Keyword: chicken, lemon, rosemary, vegetables
1lbchicken fillets or breasts sliced into smaller, thinner, pieces
1bunchbroccolichopped/broken into medium-sized florets
14new potatoessliced in half or quarters if potatoes are not very small
3fresh rosemary sprigs
1tspItalian seasoning blendto taste
salt and pepperto taste
Preheat oven to 375*F
Line one large baking sheet with parchment paper or aluminum foil.
In a large mixing bowl, add sliced potatoes and peeled carrots (you can chop carrots if preferred). Drizzle with a tablespoon of oil, sprinkle with salt, pepper, and dried Italian herbs, toss to combine and then spread out on to the baking sheet.
Next, add the broccoli, peppers, and tomatoes to the bowl, drizzle with another tablespoon of oil, sprinkle with dried Italian herbs, toss to combine, and set aside.
Place chicken pieces on the baking sheet, sprinkle with salt, pepper, and herbs, drizzle with oil, and gently rub or toss to cover chicken lightly with oil and seasonings.
Slice lemon in half and gently squeeze some juice on chicken and veggies. Then cut the lemon in slices or wedges and add to the baking sheet.
Add a few sprigs of rosemary to the baking sheet.
Cover baking sheet with a second baking sheet or cover lightly with aluminum foil, and bake for 20 minutes.
Remove from oven, take off the cover and add reserved vegetables. (You may hold back the cherry tomatoes for the final five minutes of cooking.)
Cook uncovered for about 15 more minutes, or until vegetables are tender and chicken has an internal temperature of 165*F (75*C). If you don't have a thermometer, cook until juices run clear and are not pink. When you cut into the center of the chicken piece, the meat should be white and opaque and there should not be any pink.