Sheet Pan Tray Bake Chicken with Lemon

This Sheet Pan Tray Bake Chicken with Lemon recipe is a response to a youtube recipe that we tried. The original was done in a slowcooker and it was... not good. So Glen & Julie set about to improve the flavour and texture, while still retaining ease of cooking and the general flavour profile.
Ingredients:
Zest of ½ lemon
60 mL (¼ cup) olive oil
75 mL (1/3 cup) freshly squeezed lemon juice
2 cloves garlic
1 onion
5 mL (1 tsp) red pepper flakes
5 mL (1 tsp) salt
5 mL (1 tsp) dried mustard
Handful fresh oregano
Handful fresh thyme
600g (around 2) skin on bone in chicken breast
250g baby red potatoes, halved
250g carrots, quartered
3-4 shallots
Handful green beans
A few cauliflower florets
45 mL (3 Tbsp) olive oil
Salt and pepper to taste


Method:
In a blender jug mix together the lemon zest, olive oil, lemon juice, garlic, onion, red pepper flakes, salt, dried mustard, oregano, and thyme.
Blend on highest speed unit smooth.
Pour the sauce over the chicken breasts and marinade in the fridge from 1 - 12 hours.
Prep the veg, by cutting into similar sized pieces.
preheat oven to 200ºC (400ºF)
Toss the veg in olive oil, salt and pepper to taste.
Spread the veg in a single layer onto a sheet tray, and place the chicken on top.
Bake for about 45 minutes, or until the chicken cooked / reaches 165ºF.