roasted chicken

Lemon roasted chicken with leeks and potatoes

Slice 2c leeks (washed), 4 red bliss potatoes and 1 lemon (reserve half) and place in a baking dish. Season with salt, pepper and 2t olive oil. Roast at 375 for 20 minutes. Meanwhile saute 2 chicken breasts in 1t olive oil until golden brown but not fully cooked. When the veggies have finished the 20 minutes, remove from oven and add the chicken breasts. Tuck the chicken breasts into the vegetable mix and top with two lemon slices per chicken breast. Return to oven and roast for an additional 30 minutes. Halfway through baking rotate the chicken breasts and the pan. Serves 2. Points Plus: 9


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