Lemon Rosemary Chicken with Roasted Potatoes and Carrots

INGREDIENTS:

• 1 pound Dutch baby potatoes (white or red), washed and cut in half
• 6 medium carrots, peeled and cut into ½ inch pieces
• 2 Tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 Tablespoon fresh rosemary leaves, removed from the stems and finely chopped (I just used dried)
• 1 pound of chicken breast, about 2 whole breasts, sliced in half lengthwise for a total of 4 pieces
• 1 teaspoons kosher salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 lemon, zested
• 2 Tablespoons fresh rosemary leaves removed from the stems and finely chopped (again, I used dried)
• 1 Tablespoon extra virgin olive oil

DIRECTIONS:

For roasted carrots and potatoes
 1. Preheat the oven to 425 degrees.
2. Line a baking sheet with foil and lay out potatoes and carrots – set aside.
3. In a small bowl, combine olive oil, salt & pepper, and 1 T. rosemary.
4. Toss potatoes and carrots with olive oil mixture and spread out into an even layer on baking sheet. Leave a space on the edge of the pan for the chicken (see directions below).
5. Place into the preheated oven and roast until golden and tender, 25-30 minutes.

Meanwhile, for lemon rosemary chicken
1. Line a baking sheet with foil and lay out all the chicken pieces.
2. In a small bowl, combine salt & pepper, paprika, lemon zest, and 2 T. rosemary.
3. Season chicken on both sides.
4. Heat a large, nonstick sauté pan over medium heat and add in oil. Once oil is hot, sear the chicken until golden brown on each side, about 2 minutes per side. Place chicken on the baking sheet with the potatoes and carrots for the last 10 minutes of cooking. Chicken is done when juices run clear and center is no longer pink.

**We had this for dinner two nights ago. Scott and I loved it, but the kids couldn't get past the rosemary. (They kinda look like little green sticks, so the kids wouldn't try it. Maybe next time I'll leave the rosemary off half of of everything for the kids?)

Oh, and even though some of my recipes call for olive oil, I just use regular oil (usually canola oil) and it turns out just fine. Olive oil is probably healthier, but it's also a lot more expensive.