Serves 4 / An easy crowd-pleaser. Serving tip: Great with a side of whole-grain orzo and a salad of mixed field greens.
6 large cloves garlic, pressed
1/2 teaspoon sea salt
1 1/2-2 tablespoons finely minced fresh rosemary
3 tablespoons extra-virgin olive oil, divided
4 tablespoons fresh lemon juice, divided
4 5-ounce chicken breast halves with skin and bone, rinsed and patted dry
2 cups (about 10 ounces) frozen petite brussels sprouts
2 cups (about 10 ounces) baby carrots
1. Preheat oven to 500°. Combine garlic, sea salt, and rosemary in a small bowl; press into a paste. Stir in 2 tablespoons olive oil and 2 tablespoons lemon juice. Using a small, sharp knife, carefully lift skin from top of each chicken breast and spread mixture evenly underneath.
2. In a large baking pan, combine brussels sprouts and carrots. Drizzle with remaining 1 tablespoon olive oil and salt; toss to coat. Nestle chicken among vegetables and sprinkle with remaining lemon juice and coarse black pepper. Roast for 25 minutes, or until cooked through. Serve immediately.
PER SERVING: 305 cal, 52% fat cal, 19g fat, 4g sat fat, 56mg chol, 22g protein, 14g carb, 4g fiber, 403mg sodium
