Ingredients:

  • 3 Tbsp Light Olive Oil
  • 3 Tbsp Fresh Lemon Juice
  • 4 cloves Garlic, minced finely
  • 1 Tbsp Fresh Thyme leaves, stripped (or 1 tsp dried)
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 1 tsp Paprika (standard or smoked, optional)
  • 5 lbs Boneless, Skinless Chicken Breasts, trimmed and sliced lengthwise into cutlets (about 4 cutlets total).
  • 1 lb Baby New Potatoes, halved or quartered depending on size.
  • 1 lb Carrots, peeled and chopped into 1-inch chunks.
  • 1 medium Red Onion, peeled and cut into 8 wedges.
  • 1 cup Cherry Tomatoes, left whole
  • 1 small Lemon, thinly sliced

Instructions:

  1. Preheat the oven to 425°F (220°C). Place a sheet of parchment paper over the rimmed baking sheet. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, thyme, salt, pepper, and paprika to create the marinade.
  2. Ensure the potatoes, carrots, and onion wedges are cut to approximately the same size (1-inch pieces) for even cooking. Place them into the bowl with the marinade and toss thoroughly until well coated.
  3. Tip the seasoned vegetables onto the prepared baking sheet. Crucially, spread them into a single layer, ensuring they are not touching or overcrowded. Lightly drizzle the chicken cutlets with any leftover marinade, then nest the chicken amongst the vegetables. Arrange the thin lemon slices over the chicken pieces.
  4. Place the pan into the preheated oven and roast for 25 minutes. Remove the pan, carefully toss the roasting vegetables with a spatula, and scatter the cherry tomatoes over the pan. Return the pan to the oven for another 10–15 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C) in the thickest part.
  5. Remove the pan from the oven and loosely tent the chicken with foil for 5 minutes. This resting period allows the juices to redistribute. Serve immediately with the roasted vegetables, drizzled with any delicious pan juices.