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1
Preheat the oven to 425F.
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2
For the vegetables:
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3
Place the potatoes and carrots in a baking pan.
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4
Mix in 2 teaspoons oil and sprinkle with paprika.
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5
Bake for 25 minutes.
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6
Add the red onions, red bell peppers, broccoli, garlic, minced herbs, a little more oil, sprinkle pepper, and mix well.
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7
Continue to bake for 15 to 20 minutes.
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8
Sprinkle with salt before serving.
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9
For the chicken:
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10
Heat the oil in a nonstick pan over high heat.
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11
Add the chicken breasts and brown on both sides.
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12
Transfer the chicken breasts to a plate.
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13
Deglaze the pan with a little water and add the garlic cloves.
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14
Saute until the cloves are slightly brown.
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15
Add the chicken, half cup of stock, lemon juice, 1 thyme branch, 1 rosemary branch, 1 bay leaf, and bring to boil.
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16
Reduce heat, cover, and cook for 15 to 20 minutes or until the chicken is cooked through.
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17
Place the chicken breasts and garlic cloves on a serving platter.
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18
Cover with aluminum foil to keep warm.
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19
Add the remaining stock and boil until reduced to 3/4 cup.
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20
Strain and return to the pan.
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21
Thicken with a little cornstarch water mixture.
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22
Add any rendered chicken juices, bring to a boil, and adjust seasonings.
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23
Pour over the chicken breasts.
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24
Serve the chicken with the baked vegetables.
