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 Yukon gold potatoes, cut into 1-inch pieces; 4 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 2 1/4 tsp fresh thyme, leaves stripped; 1/4 tsp fresh rosemary, finely chopped; 3/4 tsp lemon zest, grated from half a lemon; 1 tsp lemon juice; 1 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

471 calories

Protein: 44g; 36% of calories
Carbs: 37g; 31% of calories
Fat: 17g; 33% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. Pound the thicker end of the chicken breast so it is an even 1-inch thickness. In a small bowl, whisk the olive oil, lemon zest, thyme, rosemary, half the salt, and the black pepper.
Toss the potatoes on a half-sheet pan with one third of the herb oil. Roast for 10 minutes.
Move the potatoes to one side. Rub the chicken breast with another third of the herb oil and place it on the pan. Roast for 10 minutes.
In the small bowl, mix the remaining herb oil with the minced garlic. Toss the asparagus with this mixture and add it to the pan. Roast until the chicken reaches 165°F and the vegetables are tender, about 10 minutes more.
Transfer the chicken, potatoes, and asparagus to a plate. Squeeze the fresh lemon juice over everything and finish with a sprinkle of parsley and the remaining salt.

Nutrition

Ingredients

Instructions

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