Herby Roasted Chicken & Vegetable Bake

For the vegetables:
Preheat the oven to 450 F. Coat a large baking dish or cast iron skillet with 1 tablespoon of the olive oil. Add the green beans, potatoes and red onions into the dish. Pour the remaining 5 tablespoons of olive oil and the lemon juice over vegetables. Sprinkle salt and pepper over vegetables. Add the whole rosemary springs. Cover the dish/skillet with a lid or a sheet of foil and bake for 45 minutes.

While the vegetables are roasting, make the chicken marinade by combining the olive oil, lemon juice, Cajun seasoning, dried parsley, brown sugar, soy sauce, mustard powder, and salt in a large bowl and add the chicken.

After 45 minutes, remove the dish of vegetables from the oven and unwrap it. Lay the chicken breasts over top of the vegetables and cover the dish again. Bake for 10 minutes, covered, and then bake for a final 15 minutes uncovered, or until the chicken is fully cooked.

Remove rosemary springs. Serve with rice or bread. Enjoy!