Creamy lemon herb chicken

Updated at: Wed, 28 Feb 2024 16:38:53 GMT

Step 1

Preheat oven to 425 degrees. Wash and dry produce. Dice sweet potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch pieces.

Step 2

Toss sweet potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper. Toss carrots on empty side with a drizzle of oil, salt, and pepper. Roast until browned and tender, 20-25 minutes.

Step 3

Meanwhile, peel and finely chop garlic. Pick parsley leaves from stems; finely chop leaves. Quarter lemon.

Step 4

Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side. Turn off heat; transfer to a cutting board. Wash out pan.

Step 5

Heat a drizzle of oil in same pan over medium heat. Add garlic; cook until fragrant, 30 seconds. Add ¼ cup water and stock concentrate; simmer until slightly thickened, 2-3 minutes. Remove pan from heat and stir in 1 TBSP butter until melted. Stir in sour cream, half the chopped parsley, and a squeeze of lemon juice to taste. Season with salt and pepper.

Step 6

Thinly slice chicken crosswise. Divide chicken, carrots, and sweet potatoes between plates. Drizzle chicken with sauce. Sprinkle with remaining chopped parsley. Serve with remaining lemon wedges on the side.

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