NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast (skin-on)

0.75 cup baby potatoes

1 cup asparagus

0.75 tbsp extra virgin olive oil

1 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

• 2

  Wash and halve the baby potatoes, and trim the woody ends off the asparagus spears.

• 3

  Mince the garlic, rosemary, and thyme, then slice the half lemon into thin rounds.

• 4

  Pat the chicken breast completely dry with a paper towel to ensure the skin gets crispy.

• 5

  In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Rub half of the herb-oil mixture all over the chicken breast, including under the skin.

• 7

  Toss the potatoes with the remaining herb-oil mixture and place them on the baking sheet with the chicken.

• 8

  Roast for 15 minutes, then remove the pan to add the asparagus and lemon slices.

• 9

  Return to the oven for another 10-12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 10

  Let the chicken rest for 5 minutes before slicing to keep it juicy.