NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium gold potato

0.5 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 tbsp lemon juice

1 clove garlic

PREPARATION

• 1

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

• 2

  Wash and dice the gold potato into uniform 1/2-inch cubes to ensure even roasting.

• 3

  Mince the garlic clove and finely chop the fresh rosemary and thyme leaves.

• 4

  In a mixing bowl, toss the potato cubes with half of the olive oil, half of the salt, and half of the black pepper.

• 5

  Spread the potatoes in a single layer on the prepared baking sheet and roast for 10 minutes.

• 6

  While potatoes are roasting, whisk together the remaining olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, and the rest of the salt and pepper in a small bowl.

• 7

  Coat the chicken breast thoroughly with the lemon-herb mixture.

• 8

  Carefully remove the baking sheet from the oven, slide the potatoes to one side, and place the chicken breast on the other side.

• 9

  Return the sheet to the oven and roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and browned.

• 10

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the juices intact, then serve alongside the crispy potatoes.