NUTRITION

SERVINGS

INGREDIENTS

6 oz Skin-on chicken breast

1 tbsp Extra virgin olive oil

0.5 cup Red potatoes

1 cup Broccoli florets

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Dried rosemary

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with paper towels to ensure the skin gets maximum crispness during roasting.

• 3

  In a small bowl, whisk together half of the olive oil, lemon juice, garlic powder, sea salt, and black pepper.

• 4

  Rub the lemon-garlic mixture thoroughly over the chicken breast, making sure to get under the skin if possible.

• 5

  Dice the red potatoes into half-inch cubes and toss them in a bowl with the remaining olive oil and the dried rosemary.

• 6

  Spread the potatoes and broccoli florets onto the prepared baking sheet in a single layer, leaving space for the chicken.

• 7

  Place the chicken breast in the center of the sheet and roast for 20 to 25 minutes, or until the internal temperature reaches 165°F.

• 8

  Remove from the oven and garnish immediately with fresh lemon zest to brighten the flavors before serving.