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, cut into 2-inch pieces; 6 oz yukon gold potatoes, cut into 3/4-inch pieces; 4 oz green beans, trimmed; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

431 calories

Protein: 51g; 46% of calories
Carbs: 40g; 36% of calories
Fat: 9g; 17% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 425°F. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.
Add the chicken breast pieces and potatoes to the bowl and toss to coat. Spread them out on a half-sheet pan in a single layer, leaving room for the beans. Roast for 15 minutes.
Toss the green beans into the same bowl to pick up any remaining marinade. Add them to the sheet pan. Stir the potatoes and flip the chicken. Roast until the chicken is cooked through and the potatoes are tender. Done when reaches 165°F.
Let the chicken rest on the pan for 5 minutes to keep it juicy. Plate the chicken with the potatoes and green beans, then spoon any remaining juices from the pan over the top.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes