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2 tbsp fresh lemon juice
2 tbsp light olive oil
1/2 tsp salt (optional)
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/4 tsp pepper
12 cloves garlic, peeled
1 1/2 lbs small red potatoes, halved
4 carrots, cut into small chunks
1/2 lb small mushrooms
4 chicken breast halves
1 cup chicken stock (can use low-salt instant chicken bouillon packets to make stock)


  1. Combine lemon juice, oil, salt, rosemary, thyme and pepper. Set aside.
  2. In large shallow metal baking pan, toss 2 tbsp of the oil herb mixture together with garlic, potatoes, carrots and mushrooms. Spread out in pan.
  3. Arrange chicken breasts, skin side up, on top of vegetables. Sprinkle with remaining oil-herb mixture. (Can be prepared to this point and refrigerated up to one day, just let stand at room temperature for 30 minutes before baking.)
  4. Bake uncovered in upper third of oven preheated to 450°F for 20 minutes. Reduce temperature to 375°F. Bake for 25 minutes longer or until chicken is no longer pink inside and vegetables are tender.
  5. Transfer chicken and vegetables to heated platter and keep warm in (turned off) oven.
  6. Add chicken stock to pan and bring to a boil, scraping up any brown bits from bottom of pan. Boil until "syrupy" - about 5 minutes.
  7. Pour over chicken and vegetables and serve.


Serves 4.

Per serving: 454 calories; 10 g fat

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