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Roasted Rosemary and Lemon Chicken with Zesty Veggies

After making the vegan butternut squash soup with rosemary the other week, I started to crave roasted lemon chicken with rosemary. The sides were zesty garlic broccoli and roasted sweet potatoes with cinnamon and extra virgin olive oil. This recipe is relatively easy to make as two of the items go in the oven. I cooked the broccoli on the stovetop and made caprese salad as an appetizer! Here's the recipe and everything you'll need. Enjoy!



Ingredients:

(Organic preferred)


  • Chicken without hormones or preservatives

  • Sweet potatoes

  • Broccoli

  • Tomatoes

  • Cherry tomatoes

  • Regular sized tomatoes

  • Mozzarella

  • Basil leaves

  • Rosemary

  • Cinnamon

  • Balsamic glaze

  • Garlic

  • Lemons

  • Salt

  • Pepper

  • Extra virgin olive oil


Steps:


  • Preheat oven to 350


  • Wash your sweet potatoes and begin to chop them. I quartered mine personally.


  • Put them on a baking sheet and add extra virgin olive oil, salt, pepper, and cinnamon. Make sure your hands are clean and begin mixing everything together.


  • You can prep your chicken on a different sheet or the same one, it really doesn’t matter. I did mine on a separate sheet because I had way too many sweet potatoes to fit the chicken.


  • Drizzle your chicken in extra virgin olive oil. Add salt and pepper, sliced lemon wedges, and your rosemary. If you put your rosemary underneath the chicken it will cook into it, and it is heavenly. If you’re not a texture person you can pull it off at the end, so you don’t have to eat it. I just like eating it! You can also do this with the lemons


  • Put your sweet potatoes and chicken in the oven. Bake for around 45 minutes. I am funny about meat, so I cooked mine for around an hour, lol.


  • Wash and chop your broccoli prior to cooking it on the stove. Chop your cherry tomatoes and add garlic, extra virgin olive oil, lemon, salt, and pepper. Place the top on your pan and let simmer a little below medium for about 8-12 minutes just keeping an eye on it.


  • If you’d like your broccoli to be more on the moist side, add a dash of water before you let simmer.


  • For the caprese salad you are going to want to slice your tomatoes and mozzarella about the same size. Add a little bit of extra virgin olive oil, salt and pepper, and fresh basil. Drizzle with your balsamic glaze.


  • Once your chicken and sweet potatoes are done, pull them out of the oven. Season to your liking and enjoy!


  • Sometimes I add a little bit of vegan butter on the sweet potatoes as well!

I hope you enjoy this delicious meal! Xo Bloomie Brained

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