Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potatoes, cut into 1/2-inch pieces; 2 tsp extra virgin olive oil; 2 tsp lemon juice; 2 cloves garlic, minced; 1 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp lemon zest

Nutrition

Per serving

429 calories

Protein: 48g; 44% of calories
Carbs: 31g; 28% of calories
Fat: 13g; 27% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 425°F. Place the chicken breast between two sheets of plastic wrap and pound it to an even 1-inch thickness.
On a half-sheet pan, toss the potatoes with half the olive oil, half the garlic, half the rosemary, and a pinch of salt and pepper. Spread in a single layer and roast for 10 minutes.
Push the potatoes to the sides of the pan. Place the chicken in the center. Rub the chicken with the remaining olive oil, half the lemon juice, and the rest of the garlic, rosemary, salt, and pepper. Return to the oven and roast for 18 to 22 minutes, flipping the potatoes once halfway through. Done when chicken reaches 165°F and potatoes are tender.
Remove the pan from the oven and let the chicken rest for 3 minutes. Squeeze the remaining lemon juice over everything and sprinkle with the lemon zest. Taste and add a pinch of salt if needed, then slice the chicken.

Nutrition

Ingredients

Instructions

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