More Ways to Use · Tuscan Rustic Herb Blend

Tuscan Lemon-Rosemary Chicken with Roasted Baby Red Potatoes

A simple, comforting supper with bright lemon, rosemary, and savory Tuscan herbs.

Serves 2 · Prep 15 minutes · Cook 40–45 minutes

What you’ll need

From the Kitchen

Heat the oven to 425°F. Bring a pot of salted water to a boil. Add the halved potatoes and boil for 8 minutes. Drain, then gently shake them in the pot to rough up their edges.
Toss the potatoes with olive oil, Tuscan Blend, black pepper, and a light sprinkle of salt. Spread them on a sheet pan and roast for 20 minutes.
Meanwhile, rub the chicken with olive oil, garlic, lemon zest, Tuscan Blend, rosemary, and black pepper. Add a little lemon juice and season lightly with Lemon Basil Finishing Salt.
Turn the potatoes. Place the chicken on a second pan and roast alongside them until the thickest part of each breast reaches 165°F, usually 18–25 minutes depending on thickness. Rest the chicken for 5 minutes before slicing.
Finish the potatoes and cooked green beans with Lemon Basil Finishing Salt just before serving. Squeeze the remaining lemon juice over the chicken, potatoes, and beans, if desired.