NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken wings

0.5 cup Yukon Gold potatoes

0.25 tsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Onion powder

PREPARATION

• 1

  Preheat oven to 425°F (220°C) and line a large baking sheet with a wire rack for maximum airflow.

• 2

  Pat the chicken wings extremely dry using paper towels to ensure the skin becomes crispy during roasting.

• 3

  Scrub the Yukon Gold potatoes and dice them into 1/2-inch cubes so they cook at the same rate as the chicken.

• 4

  In a large mixing bowl, whisk together the olive oil, minced garlic, chopped rosemary, sea salt, black pepper, and onion powder.

• 5

  Add the chicken wings and diced potatoes to the bowl, tossing thoroughly until every piece is evenly coated in the herb oil.

• 6

  Spread the wings and potatoes in a single layer on the prepared baking sheet, ensuring they are not crowded.

• 7

  Roast for 35-40 minutes, flipping the wings and tossing the potatoes halfway through, until the chicken is golden-brown.

• 8

  Remove from the oven and let rest for 2 minutes before serving to maintain the internal juices.