This easy and healthy Roasted Chicken & Veggies is a great weeknight meal. You need to try it, your family will love it. Recipe below and on my website www.miciamammas.com Roasted Chicken & Vegetables Ingredients (Serves 4) 2.5 lbs. Chicken Breasts, about 6 pieces 1 Onion (6 oz.), cut in quarters 3 Celery (4 oz.), cut each stalk in three parts 5 Carrots (10 oz.), cut the top off each carrot and cut each carrot into 4 pieces 2 Rosemary Sprigs 10 oz. Sweet Potatoes, peeled and cubed 1 Fennel, sliced 3 Garlic Cloves ¼ Cup Olive Oil 1 ½   tsp. Salt ¾  tsp. Pepper 6 tbsp. Butter, very softened 1 tsp. Italian Spice Blend, I use Teresa’s Tuscan Spice 1 Lemon, Zested Lemon, quarter Method Preheat your oven to 400 degrees. In a shallow pan put the onions, celery, carrots, sweet potatoes, fennel, and garlic in the bottom of a pan and season with olive oil, rosemary  and 1 tsp. salt and ½  tsp. pepper. Combine well. In a small bowl add the butter, Italian spice, ½ tsp. salt, ¼ tsp. pepper and lemon zest. Lay the chicken breasts on top of the veggies, top each piece of chicken with an equal amount of butter. Add in the lemon wedges. Cover with aluminum foil and bake for about 30 minutes.   Remove the foil and continue to bake for about another 30 minutes. Serve #roastedchicken #roastedveggies #roastedvegetables #onepan #onepanmeal #onepanmeals #lowcarbrecipes #easyrecipes #easyrecipe #chickenrecipes