This is one of those quick weeknight meals that Matt and I made with whatever was in the fridge. I love it when you don't have to go to the grocery store but still produce a healthy, quick and delicious meal!
Ingredients
2 Chicken Breasts4 sprigs of rosemary, leaves picked and rough chopped
1 lemon, zested and juiced
1.5 lbs of mini yellow potatoes
1/2 yellow onion, chunked
4 whole garlic cloves, skin peeled
Sea Salt and Pepper to taste
Olive oil
Instructions
1. Heat your oven to 375 F.2. Scrub your potatoes and get them boiling in a pot of water. Only let them boil for 5 minutes. Strain the water from them.
3. Place a slip mat or parchment paper in an roasting pan or Pyrex. Drizzle with olive oil.
4. Place your potatoes, whole garlic cloves and chunked onion into the roasting pan. Generously drizzle with olive oil and season with sea salt and fresh cracked pepper.
5. Place your chicken breasts on top of the potato bed. Drizzle with olive oil, season with sea salt, fresh cracked pepper, rosemary and lemon zest. Squeeze lemon juice from the zested lemon all over.
6. Bake for 30-35 minutes and make sure the chicken is cooked through to the centre.
7. EAT IT! And enjoy your house smelling like rosemary and lemon. YUM!
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