Tuscan Lemon Rosemary Chicken with Roasted Vegetables

Ingredients

• 4 pieces chicken breasts, boneless, skinless
• 1 cup olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon lemon zest, grated
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 pound baby potatoes, halved
• 1 pound carrots, sliced
• 1 large red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   In a large mixing bowl, combine olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, salt, and pepper. Mix well to create the marinade.
3. 03
   Place the chicken breasts in the marinade and ensure they are evenly coated. Let them marinate for at least 15 minutes.
4. 04
   While the chicken is marinating, prepare the vegetables. In a separate bowl, toss the baby potatoes, carrots, and red onion with olive oil, salt, and pepper until well coated.
5. 05
   Spread the vegetables in a single layer on a large baking sheet.
6. 06
   Place the marinated chicken breasts on top of the vegetables on the baking sheet.
7. 07
   Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender and golden brown.
8. 08
   Remove from the oven and let rest for 5 minutes before serving.
9. 09
   Serve the chicken and vegetables on a platter, garnished with additional fresh rosemary if desired.