Lemon Rosemary Garlic Chicken and Roasted Veggies

I am a big fan of one dish meals.  Simple.  Easy clean up.  The kind of thing I can throw in the oven while I’m writing and not have to babysit.  This one fits the bill and also would work well as a freezer meal (of the variety you put all the ingredients in a bag and freeze, then let everything thaw overnight in the fridge before baking.  This has become a regular in our menu rotation.

• 4-6 Boneless skinless chicken breasts (or 6-8 boneless skinless chicken thighs)
• 2 potatoes scrubbed and diced
• 1 large onion cut into wedges
• 2 carrots peeled and chunked
• 1 large parsnip peeled and chunked

• Juice of 1 large or 2 small lemons
• 1 tbsp dried rosemary, crushed
• 3 cloves garlic, minced
• 1/2 tsp black pepper
• 1 tsp sea salt (may need more but I’d make it again and test)
• 1/3 cup olive oil

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This steel magnolia is the poster child for successfully Doing All the Things, smart phone in one hand, sword in the other. Author of action-packed PR/UF for adults and teens. You can catch up with her at Pots and Plots, her blog, Twitter, Facebook, and Goodreads.