Name: Lemon herb roasted chicken dinner
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 pieces; 4 oz broccoli florets; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1/2 tsp dried parsley; 1/2 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. Pound the chicken breast to a uniform 1-inch thickness. On a half-sheet pan, toss the potatoes with half the olive oil, 1/4 teaspoon of the salt, and the dried parsley. Spread them into one layer.
Roast the potatoes for 15 minutes to give them a head start.
In a small bowl, whisk the remaining oil, lemon juice, minced garlic, dried basil, and the rest of the salt and pepper. Rub half of this lemon-herb mixture over the chicken breast.
Move the potatoes to one side of the pan. Place the chicken on the other side and add the broccoli. Drizzle the remaining lemon-herb mixture over the broccoli and potatoes. Roast for 20 to 25 minutes, checking the chicken at 20 minutes for doneness. The potatoes should be fork-tender and the broccoli edges browned. Done when reaches 165°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Slice the chicken against the grain and plate it with the potatoes and broccoli. Spoon any remaining pan juices over the meat before serving.

Nutrition

Ingredients

Instructions

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