Creamy Lemon Chicken with Roasted Vegetables

I looove the amazing fall vegetables that we have available to us in this season! Nothing says fall better than some hot roasted vegetables with your meal. It brings out the most delicious flavors in your food. 

I whipped this meal up in quite the hurry the other day, and was glad that I did. It may be one of my new favorites as far as chicken goes. The sauce was divine! One thing I love about it is, that with many lemon chicken recipes, they have you bread your chicken. This is a much healthier version as far as the chicken goes. Don't you get tired of chicken always having to be breaded? I know I do...

My hubby and my 3.5 year old all devoured this dish! Even the roasted veggies. It was amazing to watch my daughter loving them. It was a miracle. :)

I hope you get a chance to try this recipe out! It is fairly quick to make, and packs a punch of flavor.

Enjoy!

Creamy Lemon Chicken with Roasted Vegetables:

For Chicken:

2 tablespoons olive oil

4 large chicken breasts, halved (width wise) and pounded to approx. 1/4 in thick

Salt and pepper to taste

Cayenne to taste

Roasted garlic mill to taste (or you can substitute garlic powder)

For Sauce:

2 tablespoons olive oil

2 cloves garlic, minced

4 green onion stalks, minced

2 tablespoons fresh rosemary, stemmed and chopped

5 tablespoons lemon juice

Salt and pepper to taste

A dash of cayenne

2 cups whipping cream

2 cups chicken stock

For Roasted Vegetables:

4 red potatoes, rough chopped (approx. 1 1/2 inches by 1 1/2 inches)

2 medium onions, peeled and rough chopped (same as potatoes)

2 red peppers, rough chopped (same as above)

2 large carrots, peeled and rough chopped. (same as above)

*Optional add, mushrooms and parsnips. (You can really add any good roasting veggie to the mix. Just have fun with it!)

4 tablespoons butter, melted

Fresh parsley to taste

Fresh rosemary to taste

Salt and pepper to taste

Dash of cayenne

1/4 teaspoon dried oregano

Roasted garlic mill to taste (or sub. garlic powder)

Preparation:

1. Preheat your oven to 500 degrees.

2. Start with your chicken. Clean and halve your chicken breasts. Place halved chicken in Ziploc bags and pound them down until approx. 1/4 inch thick. Remove from bags and pat dry with a paper towel. Season and set aside.

3. Chop and prepare your roasting vegetables.  Dry them well. (This helps with the browning of the vegetables.) Place your veggies on a cookie sheet and spread out. Drizzle melted butter over veggies. Season to taste with suggested seasonings. Stir around all veggies until evenly coated.

4. Place veggies in preheated oven and bake for approx. 15-20 minutes. Watch them closely, because depending on how you cut your veggies they may cook faster or slower. You want to test the potatoes and make sure they are cooked until done, but never mushy. They should start to get a little golden on the tops when they are close to done.

5. Preheat a large skillet to medium heat with oil. Place seasoned and pounded chicken on hot skillet and brown them on both sides. They will cook up fairly quickly because of the thinness of the chicken. Do not over cook.

6. When chicken is done, remove from skillet and set aside. 

7. Do not wash out your skillet!!! In the same skillet, over medium heat, add oil for sauce, minced garlic, green onions and brown. Add cream and stir well with a whisk. Try to remove all the good flavor on the bottom of the pan from the chicken. It will greatly add to the flavor of the sauce. Up the heat to medium-high to bring to a low boil. Add chicken stock. Simmer until reduced a bit. You want the sauce to slightly thicken. 

8. Pour sauce over chicken in a serving dish, and voila! You have a lovely meal to enjoy and share with those you love!  

*I served this meal with some artisan bread and butter.