Mediterranean Chicken and Vegetable Bake

This Mediterranean-inspired chicken and vegetable bake combines tender chicken breast, sweet red peppers, vibrant carrots, and earthy mushrooms, all roasted to perfection with small white potatoes. The dish is seasoned with aromatic herbs and a hint of lemon, creating a delightful balance of flavors and textures. It's a wholesome, one-pan meal that's easy to prepare and perfect for a family dinner.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 1 red bell pepper, sliced
• 2 medium carrots, sliced
• 1 white onion, sliced
• 8 oz white mushrooms, sliced
• 6 small white potatoes, halved
• 3 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the olive oil, oregano, garlic powder, salt, pepper, and lemon juice.
3. Add the chicken breasts to the bowl and coat them well with the marinade.
4. In a separate bowl, toss the sliced red pepper, carrots, onion, mushrooms, and halved potatoes with the remaining marinade.
5. Spread the vegetables in a single layer on a large baking sheet. Place the marinated chicken breasts on top of the vegetables.
6. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Once cooked, remove from oven and let rest for 5 minutes.
8. Garnish with fresh parsley before serving.