Potato: 150g (1 medium, diced), Chicken breast: 120g (4 oz), Bell pepper: 100g (1 medium, sliced), Red onion: 50g (1/4 medium, sliced), Olive oil: 10ml (2 tsp), Garlic: 6g (2 cloves, minced), Fresh rosemary: 2g (1/2 tsp, chopped), Fresh thyme: 2g (1/2 tsp, chopped), Lemon juice: 5ml (1 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 425°F (220°C). 2. In a large bowl, toss 150g diced potato, 100g sliced bell pepper, and 50g sliced red onion with 5ml olive oil, 3g minced garlic, 2g chopped rosemary, 2g chopped thyme, 1g salt, and 1g black pepper. 3. Spread the vegetables on a baking sheet. 4. Rub 120g chicken breast with 5ml olive oil, 3g minced garlic, salt, and pepper. 5. Place the chicken on the baking sheet with the vegetables. 6. Roast for 25-30 minutes, until chicken is cooked through and potatoes are tender. 7. Drizzle with 5ml lemon juice before serving.
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