Chicken & Garlic Vegetables

Send to a Friend
Print

Ingredients

• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• 1/4 teaspoon black pepper
• 2 large baking potatoes
• 4 large carrots
• 12 cloves garlic
• 8 ounces small white mushrooms
• 4 chicken breast halves
• Fresh thyme sprigs for garnish, optional

Directions

• 1
  Preheat the oven to 450°F.
• 2
  Combine lemon juice, olive oil, salt, rosemary, thyme and pepper in a small bowl and mix well.
• 3
  Peel potatoes and cut into chunks. Cut the carrots into chunks. Combine the potatoes, carrots, garlic and mushrooms in a 12 × 9-inch baking pan.
• 4
  Add 2 tablespoons of lemon juice mixture to vegetable mixture and toss to mix well. Arrange chicken over top. Drizzle with the remaining lemon juice mixture.
• 5
  Bake in upper third of oven for about 20 minutes. Reduce oven temperature to 375°F.
• 6
  Bake mixture until an instant-read thermometer inserted in center of the meat registers 180°F, about 25 minutes.
• 7
  Transfer chicken and vegetables to a serving platter using a slotted spoon. Drizzle with pan juices. Garnish with fresh thyme sprigs, if desired.