NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast (skin-on)

1 tbsp olive oil

0.5 medium sweet potato

1 cup broccoli florets

1 tsp dried rosemary

1 clove garlic

0.5 medium 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 for easy cleanup.

• 2

  Prepare the vegetables by dicing the sweet potato into 1/2-inch cubes and chopping the broccoli into uniform bite-sized florets.

• 3

  Pat the chicken breast completely dry with a paper towel; this is the secret to achieving that perfectly crispy skin.

• 4

  In a large mixing bowl, toss the sweet potato cubes and broccoli florets with 0.5 tablespoon of olive oil, half of the sea salt, and half of the black pepper.

• 5

  In a small ramekin, combine the remaining 0.5 tablespoon of olive oil with the dried rosemary, minced garlic, and the zest of half a lemon.

• 6

  Rub the herb oil mixture thoroughly over the chicken breast, ensuring it is well-coated under and over the skin.

• 7

  Spread the seasoned vegetables onto the baking sheet and place the chicken breast in the center, ensuring nothing is overcrowded.

• 8

  Roast for 20 to 25 minutes, or until the chicken's internal temperature reaches 165°F and the sweet potatoes are fork-tender with caramelized edges.

• 9

  Remove from the oven and squeeze the fresh lemon juice over the entire tray before serving to brighten all the flavors.