NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.75 tbsp extra virgin olive oil

4 oz baby potatoes

1 cup asparagus

0.5 medium lemon

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Pat the chicken breast completely dry with paper towels to ensure the skin or surface gets crispy.

• 3

  Halve the baby potatoes and mince the garlic clove.

• 4

  In a small bowl, whisk the olive oil, minced garlic, chopped rosemary, and thyme.

• 5

  Place the chicken and potatoes on the sheet pan, then drizzle with two-thirds of the herb oil, sea salt, and black pepper, tossing to coat.

• 6

  Arrange the chicken in the center and the potatoes around it, then roast in the oven for 15 minutes.

• 7

  While the chicken is roasting, trim the woody ends off the asparagus and slice the lemon into thin rounds.

• 8

  Remove the pan from the oven, add the asparagus and lemon slices, and drizzle with the remaining herb oil.

• 9

  Return the pan to the oven for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown.

• 10

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