Roasted Lemon-Garlic Chicken with Veggies

Talk about simple, delicious, and yet another great way to use up veggies in your fridge or garden.  This was a well-rounded, light-tasting dinner that required little work on my part.  In fact, I just finished making 48 more servings for my freezer club this afternoon.  (Sorry, I'll post a picture of the final product next time I make it for our family.  Didn't snap one earlier in the week when I tested this out.)

Roasted Lemon-Garlic Chicken with Veggies

Serves: 4
From: Real Simple (adapted by Rachel Tiemeyer)

6 tablespoons olive oil
1 lemon, juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried parsley, crushed in your palm
1/2 pound trimmed green beans
2 medium red potatoes, diced
1/2 sweet potato, diced
2 large carrots, slices
10 baby yellow carrot, cut in half
1.5 lb chicken breasts (about 2 1/2 chicken breasts), diced*

1. In a large bowl, combine the oil, lemon juice, garlic, salt, pepper, and parsley.  Add the green beans and other veggies to marinade and toss to coat. Using a slotted spoon (or your hands), remove and place on bottom of an 8x8 or 9x9 baking dish.  Cover and put in fridge until chicken is done marinating (see next step).

2. Pour remaining marinade in a ziplock bag with chicken.  Seal and shake bag to coat chicken pieces.  Place in a bowl in the fridge to marinate (anywhere from 15 minutes to several hours). 

3. Preheat oven to 450 degrees when chicken is close to being done marinading.

4. Place the chicken on top of the veggies in the baking dish.  Pour any of the remaining olive-oil mixture over the chicken. 

5. Roast for 30-40 minutes uncovered (until chicken is no long pink).  Note:  You may have to remove the chicken from the dish or skillet and place the veggies back in oven for 5-10 minutes more or until the potatoes are tender.  Serve warm.

Cooking Notes:
- Try to dice/slice all veggies about the same size.  You'll want fairly large diced pieces.
- Use whatever combination of vegetables you'd like.  These were what I had on hand.  Zucchini or squash might be good.  Original recipe only called for red potatoes and green beans.

* You can use however many whole chicken breasts you'd like in place of the pieces.  Cook until no longer pink in the middle.

You may also enjoy:
Chicken Penne Pasta with Asparagus and Peppers
Chicken Piccata
Pecan and Parsley Crusted Chicken