A delightful and flavorful chicken dish paired with roasted vegetables, perfect for a wholesome meal.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine olive oil, juice from the lemons, minced garlic, salt, pepper, and thyme.
Use fresh herbs for a more vibrant flavor.
Add the green beans and potatoes to the bowl and toss to coat them evenly with the marinade.
Ensure all vegetables are well coated for consistent flavor.
Arrange the vegetables in a baking dish, placing the potatoes around the edges and the green beans in the center.
This arrangement helps the potatoes cook evenly.
Place the chicken breasts in the same bowl, coat them with the remaining marinade, and then arrange them on top of the green beans in the baking dish.
Skin-on chicken helps retain moisture during cooking.
Roast in the oven for 50 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Use a meat thermometer to ensure the chicken is cooked through.
Remove the chicken from the dish and let it rest. Return the vegetables to the oven for an additional 10 minutes to crisp up.
Resting the chicken allows the juices to redistribute.
Serve the chicken with the roasted vegetables on the side. Enjoy your meal!
Garnish with a sprig of thyme for presentation.
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