This chicken is Mike-approved. He inhaled his entire piece before I got through a quarter of mine. I was surprised at how juicy the chicken turned out. When roasting, I usually try to use bone-in, skin-on chicken to keep the chicken from drying out. But the magical lemon-thyme sauce kept this boneless, skinless chicken breast tender and juicy and not at all dry.
And the vegetables? They were my favorite part of the meal!
Lemon-Thyme Roasted Chicken and Veggies
for the chicken:
2 boneless, skinless chicken breast
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon thyme, minced
1 lemon, thinly sliced
1/2 lemon, juiced (save other half for veggies)
for the vegetables:
4 medium russet potatoes, cut into 1/2-inch cubes
1/2 pound green beans
2 cloves garlic, minced
1/2 lemon, juiced
Olive oil spray
Preheat oven to 450F.
In a shallow dish, combine olive oil, garlic, salt, pepper, thyme, and lemon juice. Add chicken, turning to coat.
Lightly spray an oven-safe pan or cast iron skillet with olive oil and arrange lemon slices on the bottom of the pan. Place chicken on top of the lemon slices, pouring any remaining marinade on top.
Spray a separate oven-safe baking dish with olive oil. Add in potatoes, green beans, garlic and lemon juice. Toss to coat.
Bake for chicken and veggies for 30 minutes or until chicken is cooked through and vegetables are tender.