1 ½ lbs baby Yukon potatoes, halved
2 large carrots, peeled and cut crosswise into 1-inch pieces
2 tbsp olive oil, divided
¾ tsp kosher salt, divided
6 thin-sliced boneless, skinless chicken breasts (about 2 1/4 pounds)
1 red bell pepper, halved and chopped
¼ cup fresh lemon juice
2 tbsp drained capers
1 tbsp lemon zest plus lemon wedges for garnish (optional)
1 tsp chopped fresh oregano plus additional for garnish (optional)
½ tsp smoked paprika
1
Preheat oven to 425°; line rimmed baking pan with foil. In large bowl, toss potatoes, carrots, 1 tablespoon oil and 1/2 teaspoon salt; spread on prepared pan and roast 20 minutes or until just tender.
2
In same large bowl, toss chicken breasts, pepper, lemon juice, capers, lemon zest, oregano, paprika, and remaining 1 tablespoon oil and 1/4 teaspoon salt. Push potato mixture to 1 side of pan; spread chicken mixture on opposite side of pan and roast 15 minutes; turn broiler to high. Broil chicken mixture and vegetables 2 minutes or until lightly charred and internal temperature of chicken reaches 165°. Makes about 6 cups vegetables.
3
Serve chicken mixture and vegetables garnished with oregano and/or lemon wedges, if desired.
Ingredients
1 ½ lbs baby Yukon potatoes, halved
2 large carrots, peeled and cut crosswise into 1-inch pieces
2 tbsp olive oil, divided
¾ tsp kosher salt, divided
6 thin-sliced boneless, skinless chicken breasts (about 2 1/4 pounds)
1 red bell pepper, halved and chopped
¼ cup fresh lemon juice
2 tbsp drained capers
1 tbsp lemon zest plus lemon wedges for garnish (optional)
1 tsp chopped fresh oregano plus additional for garnish (optional)
½ tsp smoked paprika