NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 medium russet potato

0.5 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried rosemary

1 tsp dried thyme

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Scrub the potato clean and cut it into 1-inch wedges, then dice the chicken breast into uniform bite-sized pieces.

• 3

  In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Add the potato wedges and chicken pieces to the bowl, tossing thoroughly until every piece is evenly coated in the fragrant herb oil.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overlapping to allow for maximum crispiness.

• 6

  Roast for 25 to 30 minutes, flipping the potatoes and chicken halfway through, until the potatoes are golden brown and the chicken is fully cooked.

• 7

  Remove from the oven and garnish with freshly chopped parsley before serving immediately.