Name: Lemon Herb Roasted Chicken and Potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast; 1 cup red potatoes; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp dried oregano; 1 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup fresh green beans

Ingredients

9 items

5 oz boneless skinless chicken breast
1 cup red potatoes
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp dried oregano
1 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 cup fresh green beans

Instructions

Prep 10 min · Cook 35 min

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
Scrub the red potatoes thoroughly and dice them into uniform 1/2-inch cubes to ensure they cook at the same rate.
Trim the ends off the fresh green beans and cut the chicken breast into bite-sized 1-inch pieces.
In a large mixing bowl, toss the diced potatoes with 0.5 tbsp of olive oil, 0.5 tsp oregano, 0.5 tsp garlic powder, and half of the salt and pepper.
Spread the seasoned potatoes in a single layer on the prepared baking sheet and roast for 15 minutes.
While the potatoes are roasting, use the same mixing bowl to toss the chicken pieces and green beans with the remaining olive oil, lemon juice, and the rest of the herbs and spices.
Remove the baking sheet from the oven, slide the potatoes to one side, and add the chicken and green beans to the other side.
Return the sheet to the oven and roast for an additional 20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and crisp.

Nutrition

Ingredients

Instructions

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