Lemon Rosemary Garlic Chicken and Roasted Veggies
Recipe type: Entree
Cuisine: Gluten and Dairy Free
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.
  • 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
  • ½ tsp black pepper
  • 1 tsp sea salt (may need more but I'd make it again and test)
  • ⅓ cup olive oil
  1. Mix up the marinade.
  2. Toss everything in a ziplock bag and marinate for at least half an hour.  Or freeze at this stage, then thaw completely.
  3. Preheat oven to 425.
  4. Spray a 9x13 baking dish with cooking spray.
  5. Dump contents of the bag and arrange so the chicken is nestled amid the veggies and not stacked on each other.
  6. Bake for 35-40 minutes.
Recipe by Kait Nolan at https://kaitnolan.com/2015/02/16/roasted-chicken-and-veggies-recipe/