Sheet-Pan Lemon Herb Chicken with Roasted Potatoes and Sweet Carrots

Preheat your oven to 400°F (200°C).

Wash and peel 1 lb of carrots, then slice them into 1/2-inch thick coins.

Wash and scrub 1.5 lb of Yukon Gold potatoes, then cut them into 1-inch cubes.

Pat dry 3 lb of raw boneless, skinless chicken breasts with paper towels, then slice them horizontally to create even 1-inch thick cutlets.

Zest and juice 2 medium lemons to yield approximately 1 tsp of zest and 4 tbsp of juice.

In a small bowl, whisk together 3 tbsp of olive oil, 4 tbsp of lemon juice, 1 tsp of lemon zest, 1 tsp of dried oregano, 1 tsp of garlic powder, 1 tsp of salt, and 1/2 tsp of black pepper to create the marinade.

Place the 3 lb of chicken cutlets in a bowl, pour the marinade over them, toss to coat evenly, and set aside to marinate at room temperature while starting the vegetables.

On a large baking sheet, toss the cubed potatoes and carrot coins with 2 tbsp of olive oil, 0.5 tsp of salt, and 0.25 tsp of black pepper. Spread them out in a single, even layer.

Roast the vegetables in the preheated oven for 15 minutes.

Carefully remove the baking sheet from the oven. Use a spatula to push the potatoes and carrots to the outer edges of the pan, clearing space in the center.

Place the marinated chicken cutlets in the cleared center of the baking sheet, discarding any remaining raw marinade left in the bowl.

Drizzle 1 tbsp of honey evenly over the roasted carrot coins to enhance their natural sweetness.

Return the baking sheet to the oven and roast for an additional 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly browned.

Remove from the oven and let the chicken rest on the sheet pan for 5 minutes to lock in the juices.

Wash and finely chop 2 tbsp of fresh parsley, then sprinkle it over the entire sheet pan before serving.

To prepare for Day 3, measure out exactly half of the cooked chicken (1.5 lb), place it in an airtight container, and store it in the refrigerator for the upcoming quesadillas. Serve the remaining 1.5 lb of chicken alongside the roasted potatoes and sweet carrots.