Herbed Lemon Chicken & Vegetables
Ingredients
- 2 golden potatoes, peeled, diced
- 1 large carrot, peeled, diced
- 1 onion, peeled, thinly sliced
- 3 tbsp olive oil, divided
- 2 tsp lemon zest, divided
- 2 tsp fresh thyme, chopped, divided
- 3/4 tsp sea salt, divided
- 1 tsp ground black pepper
- 3 tbsp lemon juice
- 1 tsp fresh rosemary, chopped
- 2 uncooked boneless skinless
- NADA chicken breasts (225g each)
Instructions
Step 1
In a large bowl, combine potatoes, carrot, onion, 1 tablespoon oil, 1 teaspoon lemon zest, 1 teaspoon thyme, 1/4 teaspoon salt and ½ teaspoon pepper. Stir to combine.
Step 2
Place remaining ingredients, except chicken, into a shallow bowl. Stir to combine. Add chicken breasts and toss to coat.
Step 3
Insert crisper plate in pan and pan in unit. Preheat the unit by selecting ROAST, setting temperature to 170°C and setting time to 5 minutes. Select START/STOP to begin.
Step 4
After 5 minutes, place vegetable mixture on crisper plate in a single layer. Lay chicken breasts on top of vegetables. Reinsert pan.
Step 5
Select ROAST, set temperature to 170°C and set time to 35 minutes. Select START/STOP to begin.
Step 6
After 20 minutes, remove pan. Remove chicken and stir vegetables. Add chicken back to pan, flipping so that it cooks evenly. Reinsert pan to resume cooking.
Step 7
Cooking is complete when internal temperature of chicken reaches 75°C. When cooking is complete, serve chicken with roasted vegetables.