Lemon Herb Roasted Chicken with Root Vegetables

1. 1
   Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2. 2
   Toss the sweet potatoes, carrots, and red onion with 2 tbsp of olive oil, salt, and pepper on the baking sheet and spread into a single layer.
3. 3
   Roast the vegetables for 20 minutes until they begin to soften and brown at the edges.⏱ 20 min
4. 4
   Whisk together the lemon juice, 2 tbsp olive oil, garlic, and oregano in a small bowl to make the marinade.
5. 5
   Remove the baking sheet, push the vegetables to the sides, and place the chicken breasts in the center of the pan.
6. 6
   Brush the chicken generously with the lemon-herb marinade and drizzle any remaining liquid over the vegetables.
7. 7
   Return the pan to the oven and roast for another 15–20 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.⏱ 20 min
8. 8
   Remove from the oven, let the chicken rest for 5 minutes, then serve directly from the pan.⏱ 5 min