Lemon Herb Chicken with Roasted Carrots and Creamy Sweet Potato & Cauliflower Mash

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat Oven & Prep Carrots: Preheat your oven to 200°C (400°F/Gas Mark 6). On a baking tray, toss the cut carrots with 1/2 tbsp olive oil, salt, and pepper. Spread them in a single layer.

Step 2

2. Start Roasting Carrots: Place the carrots in the preheated oven and roast for 25-30 minutes, or until tender and slightly browned at the edges. Give them a shake halfway through.

Step 3

3. Prepare Chicken: While carrots roast, pat the chicken breasts dry with a paper towel. In a shallow dish or on a plate, drizzle the chicken with 1-2 tbsp olive oil. Sprinkle with minced garlic, oregano, salt, and pepper. Drizzle with 1-2 tablespoons of lemon juice. Place a few thin lemon slices on top of each chicken breast.

Step 4

4. Cook Chicken (Choose Your Method): Baked (Hands-Off): Place the seasoned chicken breasts (with lemon slices) on a separate baking tray or in an oven-safe dish. Bake in the preheated oven for 20-25 minutes, or until cooked through. Pan-Seared (Quicker): Heat a large oven-safe skillet (cast iron works great) over medium-high heat. Once hot, add the chicken breasts (lemon slices side up if you wish). Sear for 3-5 minutes per side, until golden brown and cooked through (internal temperature 74°C / 165°F). If your chicken is thick, you can transfer the skillet to the oven for the last 5-10 minutes of cooking (alongside the carrots if space allows).

Step 5

5. Prepare Sweet Potato & Cauliflower: While chicken and carrots cook, place the cauliflower florets and cubed sweet potato in a steamer basket over boiling water, or directly into a pot of boiling salted water. Cook for 10-15 minutes, or until very tender and easily pierced with a fork.

Step 6

6. Make Sweet Potato & Cauliflower Mash: Drain the cooked vegetables very well. Transfer to a bowl. Add milk, butter/olive oil (if using), salt, and pepper. Mash with a potato masher, fork, or immersion blender until smooth and creamy. Taste and adjust seasoning.

Step 7

7. Assemble & Serve: Once the chicken is cooked, let it rest for a few minutes before slicing (optional). Take the carrots out of the oven. Plate your creamy sweet potato and cauliflower mash, top with the sliced (or whole) lemon-herb chicken, and serve the roasted carrots on the side. Garnish with fresh parsley if desired.