NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

2 cloves garlic

0.5 whole lemon

10 spears asparagus

4 oz baby potatoes

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Halve the baby potatoes and place them on one side of the baking sheet; toss with 0.5 tbsp of olive oil and a pinch of salt and pepper.

• 3

  Roast the potatoes for 10 minutes to give them a head start.

• 4

  While potatoes roast, rub the chicken breast with the remaining 0.5 tbsp of olive oil, rosemary, thyme, minced garlic, salt, and pepper.

• 5

  Remove the baking sheet from the oven, place the chicken and lemon slices in the center, and roast for an additional 10 minutes.

• 6

  Trim the woody ends from the asparagus and add the spears to the remaining space on the sheet, tossing them lightly in the pan juices.

• 7

  Roast everything for a final 10-12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve with the roasted vegetables.