Name: Herb-Roasted Chicken with Crispy Gold Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 medium Yukon Gold potato; 1 cup green beans; 1 tbsp extra virgin olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp garlic powder

Nutrition

Per serving

468 calories

Protein: 37g; 31% of calories
Carbs: 41g; 35% of calories
Fat: 18g; 34% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Scrub the Yukon Gold potato and dice it into 1-inch cubes, then trim the ends off the fresh green beans.
Place the chicken breast, diced potatoes, and green beans onto the prepared sheet pan in a single layer.
Drizzle the extra virgin olive oil over the chicken and vegetables, ensuring everything is lightly coated.
Sprinkle the dried rosemary, dried thyme, sea salt, black pepper, and garlic powder evenly across the ingredients.
Toss the vegetables to distribute the seasoning, then rub the spices into both sides of the chicken breast.
Roast in the oven for 25 to 30 minutes until the chicken is cooked through and the potatoes are golden and tender.
Let the chicken rest for 5 minutes before slicing to ensure the juices stay locked inside for a moist finish.

Nutrition

Ingredients

Instructions

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