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; 5 oz Yukon Gold potatoes, cut into 1-inch pieces; 3.5 oz green beans, trimmed; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 tsp dried basil; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

456 calories

Protein: 44g; 38% of calories
Carbs: 35g; 30% of calories
Fat: 17g; 33% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with one third of the olive oil and one third of the salt. Roast the potatoes for 15 minutes.
While potatoes roast, pound the chicken breast to a 1-inch thickness. In a small bowl, whisk together one third of the olive oil, two thirds of the lemon juice, the garlic, dried basil, oregano, black pepper, and half the remaining salt.
Move potatoes to one side of the pan. Toss green beans with the remaining olive oil and a pinch of salt on the other side. Place chicken on the pan. Roast until the thickest part of the chicken reaches 165°F.
Remove the pan from the oven. Toss the hot potatoes and green beans with the lemon zest and the remaining lemon juice. Let the chicken rest for 5 minutes before slicing.

Nutrition

Ingredients

Instructions

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