Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 6 oz red potatoes, cut into 1-inch wedges; 3.5 oz green beans, trimmed; 2 tsp olive oil; 2 cloves garlic, minced; 1 tbsp fresh thyme, leaves stripped; 2 tsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp lemon zest

Nutrition

Per serving

440 calories

Protein: 44g; 39% of calories
Carbs: 39g; 35% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. Slice the chicken breast or pound it to an even 1-inch thickness. In a bowl, whisk two-thirds of the oil with the lemon juice, thyme, half the salt, and half the pepper. Toss the potato wedges in this mixture and spread them on a half-sheet pan.
Roast the potatoes for 15 minutes. While they roast, add the minced garlic and the remaining oil, salt, and pepper to the bowl with the leftover lemon-herb liquid. Toss the green beans and the chicken in this mixture to coat well.
Stir the potatoes and move them to one side. Place the chicken and green beans on the other side of the pan. Roast for 20 minutes, until the potatoes are tender and the chicken reaches an internal temperature of 165°F.
Remove the pan from the oven. Sprinkle the lemon zest over the chicken and vegetables before serving.

Nutrition

Ingredients

Instructions

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