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 and pounded to 1-inch thickness; 6 oz Yukon Gold potatoes, cut into 1-inch wedges; 4 oz green beans, trimmed; 2 tsp olive oil; 3/4 tsp lemon zest; 2 tsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

445 calories

Protein: 45g; 40% of calories
Carbs: 39g; 34% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, lemon zest, half the lemon juice, minced garlic, dried oregano, salt, and black pepper.
Toss the potato wedges with a third of the lemon herb mixture on a half-sheet pan. Spread them into a single layer and roast for 10 minutes.
Move the potatoes to the edges of the pan. Rub half of the remaining herb mixture over the chicken breast and place it in the center. Roast for 10 minutes.
Toss the green beans with the last of the herb mixture and add them to the pan. Continue roasting until the chicken is cooked through and the potatoes are golden and tender, about 12 to 15 minutes more. Done when chicken is 165°F and potatoes are fork-tender.
Remove the pan from the oven and let the chicken rest for 5 minutes. Slice the chicken, then plate everything and finish with the remaining lemon juice and chopped parsley.

Nutrition

Ingredients

Instructions

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