Name: Lemon herb roasted chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, trimmed to 1-inch thickness and patted dry; 6 oz red potatoes, cut into 1-inch pieces; 2 tsp olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 2 cloves garlic, minced; 1/2 tsp dried parsley; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

436 calories

Protein: 49g; 44% of calories
Carbs: 33g; 29% of calories
Fat: 13g; 27% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 400°F. Toss the potatoes with one third of the olive oil and a pinch each of salt and pepper on a half-sheet pan. Spread them in a single layer and roast for 15 minutes.
While the potatoes roast, whisk the remaining oil, lemon juice, lemon zest, garlic, parsley, oregano, and the rest of the salt and pepper in a small bowl. Rub this herb mixture over the chicken breast.
Turn the potatoes and push them to one side of the pan. Place the chicken on the other side. Roast until the chicken is cooked through and the potatoes are golden, about 20 to 22 minutes. Done when chicken is opaque and 165°F.
Transfer the chicken to a plate and let it rest for 5 minutes. Slice the chicken against the grain and serve alongside the potatoes, drizzling any juices from the pan over the top. Done when potatoes are deep golden and tender.

Nutrition

Ingredients

Instructions

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