Description
Throw 6 ingredients on a sheet pan and wait for tender chicken and sweet roasted veggies to emerge from the oven – enjoy the yummy roasted chicken aromas while you wait!
Ingredients
Scale
- 2 lemons
- ¼ cup olive oil
- 2 teaspoons dried oregano, crushed between fingers
- ¾ teaspoon salt
- Freshly ground pepper to taste
- 2 pounds PERDUE® No Antibiotics Ever boneless, skinless chicken breasts
- 1 ½ pounds root vegetables (such as red-skinned potatoes, sweet potatoes and/or beets)
- Fresh parsley leaves and lemon wedges (optional)
Instructions
- Into a large bowl, grate lemon peel from both lemons; you should have about 1 tablespoon of grated peel. Squeeze juice from both lemons into the same large bowl; you should have about 5 tablespoons juice. Add oil, oregano, salt and pepper; whisk to combine.
- Place Perdue NAE chicken in a large bowl and pour half of the lemon juice mixture over chicken; turn chicken to coat well. Let marinate on the counter for 15 minutes. (Or, marinate in the fridge for up to 3 hours.)
- Cut root vegetables into ½-inch cubes; peeling is optional. Place vegetables in a large bowl and pour remaining lemon juice mixture over vegetables; stir to coat.
- Heat oven to 425°F. Line two large rimmed baking trays with parchment paper. Divide vegetables between the two trays and spread out evenly. Divide Perdue NAE chicken among baking trays placing chicken on top of some of the vegetables (so chicken juice will drip down on vegetables.)
- Roast chicken 35-40 minutes until vegetables are tender and the chicken reaches an internal temperature of 165°F, stirring vegetables halfway through cooking time.
- To serve, slice chicken across the grain into ½-inch slices and top with parsley and lemon wedges if desired.
Notes
Per serving (1/8th of recipe): Calories 271; Fat 9 g (Saturated 2 g); Sodium 434 mg; Carbohydrate 14 g; Fiber 2 g; Sugars 5 g; Protein 32 g.
- Prep Time: 10 minutes
- Cook Time: 40 minutes