1tablespoonchopped fresh rosemary(plus 2-4 more sprigs)
24ouncesbaby potatoes(halved)
1½-1¾poundsboneless skinless chicken breast
salt and pepper (for seasoning the chicken and potatoes)
Instructions
Preheat oven to 425 degrees.
Add the oil, half of a lemon, and 1 tablespoon of chopped rosemary to a small saucepan. Heat over low to infuse the oil with the lemon and herb flavors.
Meanwhile, cut the potatoes into 1-inch pieces if necessary. Arrange the potatoes and chicken on a sheet pan.
Remove the lemon from the oil (reserving the lemon to add to the sheet pan). Drizzle the oil over the potatoes and chicken, moving the potatoes and chicken around to ensure everything is coated with the oil.
Season the chicken and potatoes with salt and pepper. Nestle the sprigs of rosemary and lemon halves around the chicken and potatoes.
Bake for 20-30 minutes until the chicken reaches an internal temperature of 165 degrees. (Note 1) Turn the oven up to broil and cook for another 2-3 minutes until the chicken and potatoes are golden brown.
Notes
The cook time will depend on the size and thickness of the chicken breasts. Always use an instant-read thermometer to make sure the internal temperature of the chicken reaches 165 degrees.