Ingredients

• 1.5 lbs boneless, skinless chicken breasts(cut into 1-inch thick strips or bite-sized pieces)
• 3 medium carrots(peeled and sliced into 1/2-inch coins or sticks)
• 1.5 lbs red potatoes(quartered or halved if small)
• 1 medium red onion(cut into 1-inch wedges)
• 4 cloves garlic(minced)
• 2 tbsp fresh rosemary(chopped)
• 1 tbsp fresh thyme leaves(chopped)
• 1 medium lemon(half zested, half sliced thinly for garnish)
• 3 tbsp olive oil
• 1 tsp salt(or to taste)
• 0.5 tsp black pepper(or to taste)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

2. 2

   In a large bowl, combine the sliced carrots, red potatoes, and red onion wedges.

3. 3

   Add 2 tablespoons of olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest, salt, and pepper to the vegetables. Toss well to ensure everything is evenly coated.

4. 4

   Spread the seasoned vegetables in a single layer on one half of the prepared sheet pan.

5. 5

   Add the chicken pieces to the same bowl (no need to clean). Drizzle with the remaining 1 tablespoon of olive oil, a pinch more salt and pepper, and a squeeze of fresh lemon juice. Toss to coat.

6. 6

   Arrange the chicken pieces in a single layer on the other half of the sheet pan, alongside the vegetables. Place a few thin lemon slices over the chicken if desired.

7. 7

   Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables are tender and slightly caramelized.

8. 8

   Serve immediately, garnished with fresh herbs or extra lemon wedges if desired.