Juicy Chicken + Rosemary Potatoes

Chef's Pick

Juicy Chicken + Rosemary Potatoes

  • 28 min.

  • 590 cal.

  • 2 serv.

  • No Heat

Ingredients
Instructions

Cook time: 28 minutes

Preheat oven to 450°; remove chicken from all packaging, including paper, add chicken with juices (if desired) to a baking dish; bake 25-28 min until hot + skin is golden brown

Meanwhile, heat 1 tbsp oil in skillet over med-high; add ½ the potatoes in a single layer + cook undisturbed, 4-6 min until browned + crispy

Boil a pot with ½ cup water + pinch of salt; place green beans in boiling water, cover + steam until tender, about 3-4 min; drain, season with salt/pep + a drizzle of oil

Divide all between plates—looks great!

Nutrition

Servings: 2

Amount per serving

590

Calories

35g

Fat

32g

Carbs

42g

Protein

8g

Sugars

Calories per serving

590

Total Fat

35g

45

Saturated Fat

10g

50%

Trans Fat

0g

Cholesterol

160mg

54%

Sodium

920mg

40%

Total Carbohydrates

32g

12%

Dietary Fiber

7g

25%

Total Sugars

8g

Included 0g added sugars

0%

Protein

42g

Vitamin D

0%

Calcium

4%

Iron

26%

Potassium

15%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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