Juicy Lemon Chicken with Oven Veggies

Season the chicken breasts with salt and pepper. Thinly slice the lemon.

• 8.8 oz Chicken breast
• Salt
• Black pepper
• 1 Lemon (~ 1.9 oz)

Lay out a baking dish with the lemon slices and top with the chicken breast.

Preheat the oven to 350 °F.

Cut the shallots into quarters. Peel, then halve the carrots lengthwise and cut them into strips. Finely chop the rosemary and thyme.

• 2 Shallots (~ 1.8 oz)
• 4 Carrots (~ 13.4 oz)
• 1 twig of Rosemary, fresh (~ 0.1 oz)
• 1 twig of Thyme, fresh (~ 0.1 oz)

Add the carrots, shallots, rosemary, and thyme into the baking dish.

Mix the olive oil, broth, and wine in a small bowl. Season with salt and pepper and add into the baking dish.

• 1 Tbsp Olive oil
• 1 ⁠½ Tbsp Vegetable broth
• 1 ⁠½ Tbsp White wine
• Salt
• Black pepper

Bake for approx. 35 minutes. Use the middle rack for baking.

Enjoy your meal!