Herb-roasted chicken breasts with garlic, potatoes and carrots

Ingredients

• 2 tablespoons Lemon Juice
• 2 tablespoons Olive oil
• 1/2 teaspoon Dried rosemary
• 1/2 teaspoon Dried thyme
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 12 cloves Garlic
• 1-1/2 pounds small red potatoes halved
• 4 Carrots
• 1/2 pound Fresh mushrooms
• 4 boneless chicken breasts
• 1 cup chicken stock

Instructions

1. Combine lemon juice,oil, salt, rosemary, thyme and pepper. Set aside.
2. In large shallow baking dish, toss together garlic, potatoes, carrots, mushrooms, and 2 Tbs (25 ml) of the herb mixture; spread out in pan.
3. Arrange chicken, skin side up, on vegetables.
4. Sprinkle with remaining herb mixture. (can be prepared to this point, covered and refrigerated for up to 1 day; let stand at room temperature for 30 minutes before baking).
5. Bake, uncovered, in upper third of oven at 450C for 20 minutes. Reduce temperature to 375F. Bake for 25 minutes longer or until chicken is no longer pink inside and vegetables are tender.
6. Transfer chicken and vegetables to heated platter
7. Add stock to pan and bring to boil, scraping up any brown bits from bottom of pan. Boil until syrupy, about 5 minutes. Pour over chicken and vegetables.