Ingredients
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1 lemon
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1 lb Yukon Gold potatoes, scrubbed and cut into 1/2-inch chunks
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1 lb sweet potatoes, scrubbed and cut into 1/2-inch chunks
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3 tbsp olive oil, divided
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2 tsp garlic powder, divided
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4 (about 1 1/2 lbs) small boneless, skinless chicken breasts, patted dry
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2 tbsp finely chopped parsley
Steps
1
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment. Grate 2 tsp zest from the lemon (reserving lemon for later).
2
Toss the Yukon and sweet potatoes with 2 tbsp oil and 1 tsp garlic powder. Arrange on baking sheet, spreading around edges. Season with salt.
3
Rub the chicken with lemon zest, remaining 1 tbsp oil, and remaining 1 tsp garlic powder. Place in center of prepared pan and season with salt and pepper. Place in oven and bake 30–35 min., until chicken is cooked and potatoes are tender.
4
To serve, squeeze juice from lemon on chicken and potatoes. Garnish with the parsley.
