Sheet Pan Lemon Chicken with Roasted Vegetables (Low-Fructose/Gluten-Free)
Servings: 4
Prep Time
20-25 minutes
Cook Time
30-35 minutes
Total Time
50-60 minutes
Ingredients (My Favorite Brands)
4 gold potatoes
6-8 medium carrots
2 large chicken breasts, cut in half
2 lemons
1/4 cup garlic-infused olive oil
1 tsp salt
1/2 tsp pepper
2 tsp oregano
Extra spices to taste
Instructions
Preheat oven to 425° F.
Slice the potatoes into 1/4 inch rounds. Peel the carrots and slice them in half lengthwise.
Trim the chicken breasts and sliced them in half so that you have four thick pieces.
Juice one lemon and thinly slice the other.
In a small bowl, combine the lemon juice, garlic-infused olive oil, salt, pepper, and oregano.
Arrange the chicken, potatoes, carrots, and lemon slices on two cookie sheets lined with parchment paper or foil. Drizzle with the marinade and ensure everything is covered.
Bake for 15 minutes. Remove the pans, flip everything over, and sprinkle with additional salt, pepper, and oregano. Return to the oven on opposite racks. Bake for another 15-20 minutes, ensuring the chicken reaches 165° F.
If desired, serve with feta, parmesan cheese, or fresh herbs.
Fine with Fructose?
You could use fresh garlic and normal olive oil in place of the garlic-infused olive oil.
