Lemon Garlic Baked Chicken and Potatoes



Without gluten No Added Sugar Dairy Free Without Eggs Without nuts Without peanuts Low in Saturated Fat

Nutritional Facts Per Serving

46 g
32 g
3 g
Show all nutrition facts

Nutritional Facts

1 6
  • Amount For Serving % Daily Value
  • Calories 400
  • Lipides 10 g
    • Saturated fat  1.5 g
  • Cholesterol 105 mg
  • Sodium  180 mg
  • Carbs 32 g
    • fiber  3 g
    • Sugar  2 g
  • Protein 46 g


  • 3 tablespoons Sensations Extra Virgin 100% Olive Oil
  • 1 tablespoon Compliments Organic Fresh Rosemary, minced
  • 1 tablespoon finely grated lemon peel (yellow part only)
  • 1 teaspoon minced garlic
  • Salt
  • 2 pounds thin-skinned potatoes, cut crosswise into 1/4-inch thick slices
  • 2 1/2 - 3 pounds boneless skinless chicken breasts


  1. Preheat oven to 450°F. 
  2. Combine 2 tablespoons olive oil, rosemary, lemon peel, garlic, and salt to taste in a small food processor; blend until smooth.(Or place ingredients in a small, deep bowl and blend with an immersion hand blender.) Set aside.
  3. Place potatoes in a 10x15-inch rimmed baking pan. 
  4. Drizzle with remaining oil and sprinkle to taste with salt; stir to coat evenly.
  5. Spread potatoes out into as much of a single layer as possible. 
  6. Place pan in oven and bake potatoes 10 minutes. 
  7. After 10 minutes, place chicken breasts in a single layer on potatoes. 
  8. Evenly brush them with olive oil rosemary mixture. 
  9. Return to oven and bake until chicken is no longer pink in center (cut to test) but still moist, and potatoes are lightly browned and tender when pierced, about 20 more minutes. 
  10. To serve, use a spatula to divide chicken and potatoes among plates.

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