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–+ servings

Lemon Herb Roasted Chicken & Potatoes

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Servings 4

Ingredients
  

  • 4 organic chicken breasts
  • 4-5 cups yukon gold potatoes , chopped
  • 3 tbsp extra virgin olive oil
  • 2 tsp salt , divided
  • 1/4 tsp black pepper
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • 2 large lemons

Instructions
 

  • Preheat the oven to 400 degrees. Use a paper towel to pat the chicken to remove the excess moisture. Place the chicken onto the baking sheet.
  • Chop the potatoes into bite size cubes and scatter them all around the chicken in an even layer.
  • Zest one of the lemons and combine the zest, herbs, 1 tsp of salt, and 1/4 of pepper in a small bowl. Mix with a fork to combine, then sprinkle the mixture all over the chicken, using your hands to rub the lemon herb mixture onto the chicken. Slice both lemons into thin slices, and scatter them all over the chicken and potatoes.
  • Drizzle the chicken and potatoes with olive oil, and season the potatoes with another tsp of salt.
  • Roast for 35-40 minutes, until the chicken is browning on top and the potatoes are golden and crispy.
  • When done, let the chicken rest for 5 minutes before cutting into it.
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