Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6 oz / 170g each)
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons lemon juice (30ml)
  • 1 tablespoon dried Italian herb blend (or a mix of rosemary, thyme, and oregano) (15ml)
  • 1 teaspoon garlic powder (5ml)
  • Salt and freshly ground black pepper, to taste
  • 1 lb / 450g carrots, peeled and chopped into 1-inch pieces
  • 1 lb / 450g parsnips, peeled and chopped into 1-inch pieces
  • 1 lb / 450g red potatoes, scrubbed and chopped into 1-inch pieces
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon salt (5ml)
  • ½ teaspoon black pepper (2.5ml)
  • Optional: 1 red onion, quartered
  • Optional: 2 cloves garlic, minced

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the chopped carrots, parsnips, potatoes (and optional red onion and garlic) with olive oil, salt, and pepper in the large mixing bowl. Spread in a single layer on the baking sheet.
  2. In the small bowl, whisk together olive oil, lemon juice, Italian herbs, garlic powder, salt, and pepper.
  3. Place the chicken breasts in the same now empty bowl. Pour the marinade over the chicken and turn to coat evenly. Let it sit for at least 10 minutes.
  4. Bake the vegetables for 20 minutes.
  5. Remove the baking sheet from the oven. Arrange the marinated chicken breasts amongst the vegetables, spacing them evenly.
  6. Return the baking sheet to the oven and bake for another 10-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The vegetables should be tender and slightly browned.
  7. Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving.