NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast (skin-on)

1 tbsp Extra virgin olive oil

4 oz Baby potatoes

1 cup Brussels sprouts

1 tsp Fresh rosemary

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

1 clove Garlic

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and trim the ends off the Brussels sprouts, slicing any larger sprouts in half.

• 3

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

• 4

  In a large mixing bowl, toss the potatoes and Brussels sprouts with half of the olive oil, half of the sea salt, and half of the black pepper.

• 5

  Mince the garlic and finely chop the fresh rosemary, then combine them in a small bowl with the remaining olive oil.

• 6

  Rub the garlic-rosemary oil mixture thoroughly over the chicken breast, including under the skin if possible.

• 7

  Arrange the chicken and vegetables in a single layer on the prepared baking sheet, placing lemon slices directly around the chicken.

• 8

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and charred.

• 9

  Allow the chicken to rest for 5 minutes before slicing to ensure the juices remain locked inside.