Roasted Greek-style chicken and vegetables
5 tsp, extra virgin, divided
3 clove(s), chopped
Fresh lemon juice
2 tsp, divided
½ tsp, or to taste
¼ tsp, freshly ground, or to taste
1 large, sliced 1/4-inch thick
2 cup(s), halved
Canned artichoke hearts, drained
14 oz, drained well and halved
Uncooked boneless skinless chicken breast
- Preheat oven to 450ºF. Coat a large nonstick baking pan with cooking spray.
- In a large bowl, combine 4 tsp oil, garlic, oregano, lemon juice, 1 tsp zest, salt, and pepper; add vegetables and toss to coat. Lift vegetables out of bowl with a slotted spoon, leaving some oil mixture in bowl. Place vegetables in an even layer on one side of prepared pan, leaving room for chicken. Add chicken to bowl and turn to coat; place on empty side of pan.
- Roast until vegetables are tender and chicken is cooked through, stirring vegetables once, 15-20 minutes. Drizzle vegetables with remaining 1 tsp each oil and zest; toss to coat. Drizzle chicken with any pan juices.
- Serving size: 3 oz chicken and 1 c vegetables