Lemon Garlic Chicken with Roasted Vegetables

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 268.9
  • Total Fat: 3.3 g
  • Cholesterol: 57.3 mg
  • Sodium: 741.9 mg
  • Total Carbs: 42.6 g
  • Dietary Fiber: 9.2 g
  • Protein: 19.8 g

View full nutritional breakdown of Lemon Garlic Chicken with Roasted Vegetables calories by ingredient
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Introduction

You can use a lot of different vegetables and seasonings in this recipe depending on your tastes and what you have on hand.

This is the first time I had prepared turnips and cauliflower and I loved it.
You can use a lot of different vegetables and seasonings in this recipe depending on your tastes and what you have on hand.

This is the first time I had prepared turnips and cauliflower and I loved it.

Number of Servings: 2

Ingredients

    2 Chicken Thighs
    1 large potato
    1 medium turnip
    2 cups of cauliflower
    Oregano
    Salt
    Garlic Powder
    Lemon

Tips

I don't find any type of oil necessary in this recipe. I do spray the pan with some non stick spray, but the vegetables crisp up on their own.


Directions

Preheat oven to 400.

Coat chicken thighs in lemon juice. Add oregano, salt, and garlic powder to taste.

Cut potato and turnip into small pieces. Coat in lemon juice and add seasonings.

Spread the chicken, potato, and turnip onto a pan and cook for 25 minutes.

Meanwhile, if needed, cut cauliflower in bite sized pieces. Coat in lemon juice and seasonings.

Remove pan from oven and flip the vegetables over. Add the cauliflower and cook for an additional 15 minutes.

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