Sheet Pan Chicken & Roasted Vegetables | Jenny Can Cook

Ingredients

• 1/4 cup olive oil
• 1 Tablespoon fresh lemon juice
• 1 clove garlic, crushed
• 1/4 teaspoon salt
• 1 chicken breast (about 1/2 pound ) - cut in half
• 3/4 pound small red potatoes, unpeeled, cut into small wedges
• 1 large carrot, cut in 1/2-inch slices
• 3 ounces small Brussels sprouts, whole
• 3 ounces green beans
• one bell pepper, cut into bite size chunks