16 to 24ouncesboneless and skinless chicken breasts4 pieces
1red onionsmall, peeled and cut into quarters
2Idaho potatoesmedium, peeled and diced medium
1red bell pepperdiced large
3carrotsmedium, peeled and diced medium
2parsnipspeeled and diced medium
1/4teaspoonground black pepper
Preheat the oven to 375 degrees.
In an oven-safe skillet heat the olive oil on medium heat. Add the chicken, garlic, and onions and cook until the chicken and onions are lightly browned. It's ok if the chicken is not cooked all the way, it will finish in the oven.
Add the potato, carrots, parsnip, chicken broth, rosemary, salt, and pepper. Bring to a boil then place in the oven for 15 minutes.
After the 15 minutes is up, stir in the lemon zest and juice. Return to the oven and cook for an additional 15 minutes.