Classic roasted chicken breast with the perfect medley of fingerling potatoes, carrots and brussel sprouts. This recipe makes four servings (costs are figured on a per-serving basis).
Profit Potential
Menu Price:
$10.95
Turkey Cost:
$1.50
Other Ingredients:
$1.53
Total Costs:
$3.03
Gross Profit:
$7.92
Ingredients
CHICKEN
4 each
NAE boneless, skinless 6-8 oz. chicken breasts
HERBS & SPICES
3 tbsp.
Olive oil
3 cloves
Garlic, smashed
1 1/2 tsp.
Kosher salt, divided
1/2 tsp.
2 tbsp.
Butter, melted
1 tsp.
Lemon juice
1 tsp.
Dried rosemary
PRODUCE
1 lb.
Fingerling potatoes
8 oz.
Small carrots with tops trimmed
8 oz.
Brussels sprouts, trimmed and halved
Directions
STEP 1
In a small bowl, stir together the oil and smashed garlic. Let sit 10 minutes to infuse garlic flavor into the oil.
STEP 2
Brush the oil mixture on both sides of the half breasts. Sprinkle with 1 teaspoon of the salt and ¼ teaspoon of the black pepper.
STEP 3
In a large mixing bowl, stir together the melted butter, lemon juice, dried rosemary, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper. Add potatoes, carrots, and sprouts to the bowl and toss to coat evenly.
STEP 4
Heat oven to 450°F. Place chicken on a large rimmed baking sheet. Bake 10 minutes; reduce heat to 400°F and arrange the potatoes and carrots around the chicken. Return to oven and roast 20 minutes more.
STEP 5
Add the Brussels sprouts to the pan, cut-side down, brushing chicken with any remaining butter in the bowl. Bake 20 minutes more or until chicken is no longer pink (180°F in the thigh muscle) and vegetables are tender. Always use a meat thermometer to determine the temperature. Before cutting to serve, let it rest 10 minutes.