Lemon-Herb Chicken with Parmesan Potatoes

Entrée American
25 Minutes
4 Servings
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Approximate Nutritional Information (Per serving): Calories 510, Fat 23g, Sat. Fat 4.5g, Trans Fat 0g, Cholesterol 105mg, Sodium 1810mg, Total Carbohydrate 35g, Fiber 3g, Sugars 9g, Protein 42g
ALLERGEN CALLOUTS: Tree Nut Free, Peanut Free, Egg Free, Soy Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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  • 3 lemons
  • ½ bunch Nature's Basket organic rosemary
  • ½ cup Delallo® pitted Castelvetrano olives
  • ½ cup Bella Sun Luci® sun-dried tomatoes
  • 4 Giant Eagle Italian-style chicken breasts
  • 1 Tbsp. Market District extra virgin olive oil, divided
  • 1 tsp. plus pinch salt
  • ½ tsp. plus pinch black pepper
  • 1 lb. red new potatoes
  • ½ cup Frigo® shaved Parmesan, divided


Preheat oven to 425°F.

Cut one of the lemons into 4 wedges, chop the rosemary, rough chop the olives and slice the sun-dried tomatoes. Set each aside separately.

Lay the marinated chicken breasts on a non-stick or foil-lined sheet pan. Slice 2 lemons very thin and lay slices on top of the chicken. Drizzle with 1 teaspoon olive oil and sprinkle with salt and pepper.

Cut the potatoes in half and toss with 2 teaspoons olive oil, 1 teaspoon salt and ½ teaspoon black pepper. Place next to chicken breasts on sheet pan.

Place pan in oven and roast for 20 minutes or until the chicken reaches 165°F internal temperature. Remove the chicken breasts and set aside. Add the sun-dried tomatoes, olives, chopped rosemary and half the Parmesan to the potatoes, toss to mix and return to the oven. Continue to roast until the potatoes are tender, about 10 minutes more.

Serve the chicken breasts with potatoes, lemon wedges and extra Parmesan on the side.