NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Baby potatoes

1 cup Carrots

0.5 cup Yellow onion

0.75 tbsp Extra virgin olive oil

1 tbsp Fresh rosemary

1 tbsp Fresh thyme

0.5 whole Lemon

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 425°F (218°C).

• 2

  Pat the chicken breast dry with paper towels and season both sides with sea salt and black pepper.

• 3

  Place a Dutch oven over medium-high heat and add the extra virgin olive oil.

• 4

  Once the oil is shimmering, sear the chicken breast for 3-4 minutes per side until a golden-brown crust forms, then temporarily remove the chicken from the pot.

• 5

  Add the halved baby potatoes, sliced carrots, and chopped yellow onion to the Dutch oven, stirring to coat them in the remaining oil and chicken juices.

• 6

  Place the seared chicken back on top of the vegetables.

• 7

  Tuck the garlic cloves, fresh rosemary sprigs, and fresh thyme around the chicken, and place lemon slices on top of the meat.

• 8

  Cover the Dutch oven with its lid and transfer to the oven to roast for 20 minutes.

• 9

  Remove the lid and continue roasting for another 10-15 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.

• 10

  Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables and pan drippings.