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Lunch / Dinner

Roasted Chicken & Potatoes

With just 10 minutes hands-on time you can throw this baking sheet dinner together and basically sit back and smell its wafting aromas.

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Ingredients

TOSS:

COMBINE:

Instructions

Preheat oven to 425°.

Toss potatoes, fennel bulb, and shallots with 2 Tbsp. oil and season with salt and pepper; transfer to an 18×13-inch baking sheet. Nestle breasts into potato mixture so that they touch the baking sheet; roast 40 minutes.

Combine bread crumbs, Parmesan, thyme, remaining 1 Tbsp. oil, and zest; season with salt and pepper. Top breasts with bread crumb mixture, then scatter tomatoes and olives onto the baking sheet. Roast breasts until a thermometer inserted near but not touching bone registers 165°, about 10 minutes more. Serve chicken and potatoes with lemon wedges.

Step 1

So some of the potatoes get crispy, nestle the breasts on the baking sheet, moving the vegetables.

Step 2

Add more flavor and some texture to the breasts by topping them with a Parmesan-bread crumb mixture.

Nutritional Facts

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