NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast (skin-on)

0.5 cup baby potatoes

1 cup asparagus

1 tbsp extra virgin olive oil

1 tsp dried oregano

0.5 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and place them in a bowl with the asparagus spears (ends trimmed).

• 3

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

• 4

  In a small ramekin, whisk together the olive oil, dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Place the chicken on the sheet pan and rub half of the herb oil over the skin and underside.

• 6

  Toss the potatoes with the remaining herb oil and arrange them cut-side down on the pan around the chicken.

• 7

  Slice the half-lemon into thin rounds and tuck them under the chicken and among the potatoes.

• 8

  Roast for 15 minutes, then add the asparagus to the pan, tossing them in the rendered juices.

• 9

  Continue roasting for another 10-12 minutes until the chicken reaches an internal temperature of 165°F and the skin is golden brown.

• 10

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