Baked Lemon Rosemary Chicken and Potatoes

  
 ONE DISH                                                                         
    1 pound chicken breasts
    1.5 pounds red potatoes, 1" pieces
    ¼ cup lemon juice
    zest of 1 lemon
    3 teaspoons dried rosemary
    3 garlic cloves, minced
    salt and pepper, to taste
    ¼ cup olive oil
    7-8 lemon slices
    fresh thyme, to garnish (optional)
    Preheat oven to 400 degrees. Spray non-stick cooking spray onto a 9x13 baking dish.
    Place the chicken, red potatoes, lemon juice, lemon zest, rosemary, garlic, salt, pepper, and olive oil in a large mixing bowl and mix.
    Place the chicken and potatoes in the baking dish, add lemon slices, and bake for 30-40 minutes or until the potatoes are tender and the chicken juices are clear when the thickest part is cut.
    Garnish with fresh thyme.