Meal And Drink Recipe

Preheat

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment for easier cleanup, and set a rack in the center of the oven.

Prepare chicken

Pat chicken breasts dry with paper towels. In a small bowl combine kosher salt, black pepper, garlic powder, dried oregano and paprika. Rub 1 tablespoon olive oil over the chicken, then evenly season both sides with half of the spice mixture. Squeeze half the lemon over the breasts and set aside to marinate while you prep vegetables (5–10 minutes).

Prepare vegetables

In a large bowl combine halved baby potatoes, carrots, red bell pepper, and red onion. Drizzle with remaining 2 tablespoons olive oil, add chopped rosemary and the remaining spice mixture; toss to coat. Spread the vegetables in an even layer on the prepared baking sheet, leaving space in the center or one side for the chicken pieces.

Roast

Place the baking sheet in the preheated oven and roast vegetables for 10 minutes. After 10 minutes, remove tray and stir the vegetables to turn them, then nestle the seasoned chicken breasts among the vegetables (or place them on the empty area of the sheet). Return to oven and roast until chicken reaches 165°F (74°C) and potatoes are tender, about 18–22 more minutes depending on breast thickness. Total roasting time ~28–32 minutes.

Finish

Remove the baking sheet from the oven. Squeeze the remaining half of the lemon over the chicken and vegetables. Let chicken rest 5 minutes. Sprinkle chopped fresh parsley over everything before serving.

While the chicken roasts, make the dressing: in a small bowl or jar whisk together 2 tablespoons olive oil, red wine vinegar, Dijon mustard, 1 teaspoon salt and 1/2 teaspoon black pepper until emulsified.

Assemble the salad by placing mixed greens in a large bowl, adding sliced cucumber and halved cherry tomatoes. Drizzle dressing over salad and toss gently to coat right before serving so greens remain crisp.

Muddle mint: In a large pitcher, place the fresh mint leaves and the honey (or simple syrup). Use a wooden spoon or muddler to gently bruise the mint and release its oils for about 20–30 seconds.

Add juices: Pour in the fresh orange juice and lemon juice, stirring to dissolve honey. Add ice to the pitcher.

Top and serve: Slowly pour in the sparkling water or club soda and stir gently to combine. Taste and adjust sweetness if desired. Serve over additional ice in glasses and garnish each glass with a lemon slice and a sprig of mint.