Lemon, garlic flavoured Skillet roasted chicken breast with roasted veggies

Cut the chicken breasts in 3 pieces and marinate with 1 tsp salt, juice of one lemon, 1/2 tsp pepper powder, 1 tsp olive oil and 1/2 tsp garlic. Mix and keep in the fridge for 1 hour.

In the meantime cut the potato in 8 wedges each. Mix 1 tsp olive oil, 1/2 tsp garlic, 1/2 tsp pepper powder and 1/2 tsp salt and mix. Line baking tray with aluminium foil. Place the cut side on the tray and spread them in single layer.

Cut the carrots in half lengthwise or in quarters. Mix with 1/2 tsp olive oil, honey, 1/2 tsp salt and pepper each. Mix and spread similarly in another tray lined with foil.

Pre Heat oven at 200C and bake the carrots and potatoes for 15 minutes. Then using a tong flip them and bake for another 20 minutes or till they are cooked through. Take out.

Bring a pot of water to boil. Add a fat pinch of salt and blanch the broccoli florets for 3 minutes. Take out and keep aside.

Cut the ends of the beans and In the same water blanch the beans for 3 minutes, take out and keep aside.

Heat a pan and add 1/2 tsp olive oil and 1/2 tsp chopped garlic. Add the blanched broccoli and beans with a pinch of salt and toss. Keep the flame on medium so that the veggies get some char marks. Take out.

In the same pan add 1 tsp oil and place the chicken pieces. Cook on medium for 4 minutes on one side. Then flip and cook till it is cooked through. Take out and keep aside.

Add 1/2 tsp more oil to the pan and 1/2 tsp garlic, zest of one lemon. When it sizzles add 2 tbsp water, worcestershire sauce and chopped coriander leaves. Mix and place the chickens.

Taste and adjust seasoning as per your taste. cover and cook on low till the liquid is absorbed. Cook for another minute.

Serve with roasted potato, carrots, broccoli and beans.