NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast (skin-on)

4 oz Baby potatoes

1 cup Asparagus

0.5 tbsp Extra virgin olive oil

1 clove Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

• 2

  Mince the garlic, rosemary, and thyme, then combine them in a small bowl with half of the olive oil and the zest of the lemon.

• 3

  Pat the chicken breast completely dry with a paper towel to ensure the skin achieves maximum crispiness.

• 4

  Carefully loosen the skin of the chicken and rub half of the herb mixture underneath it, then rub the remaining mixture over the top.

• 5

  Halve the baby potatoes and toss them on the sheet pan with the remaining olive oil, sea salt, and black pepper.

• 6

  Place the chicken on the pan next to the potatoes and roast for 15 minutes.

• 7

  Trim the woody ends off the asparagus and add them to the pan, squeezing the juice of the lemon over the chicken and vegetables.

• 8

  Roast for an additional 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the potato skins are golden.

• 9

  Let the chicken rest for 5 minutes before serving to keep the meat juicy.