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, 1 inch thick; 6 oz Yukon Gold potatoes, cut into half-inch cubes; 4 oz green beans, trimmed; 2 1/4 tsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tbsp lemon juice; 1 tsp salt; 3/4 tsp black pepper

Nutrition

Per serving

467 calories

Protein: 46g; 38% of calories
Carbs: 42g; 35% of calories
Fat: 14g; 26% of calories

Ingredients

9 items

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 oil, 1/8 teaspoon of salt, and half the pepper. Spread them in a single layer and roast for 15 minutes.
While potatoes roast, rub the chicken with one third of the oil, the oregano, 1/4 teaspoon of salt, and the remaining pepper. In a small bowl, toss the green beans with the remaining oil, the garlic, and 1/8 teaspoon of salt.
Move the potatoes to one side of the sheet. Place the chicken in the center and the green beans on the other side. Roast until the chicken reaches 165°F in the thickest part and the potatoes are golden and tender, about 20 to 25 minutes. Stir the beans and potatoes once halfway through.
Remove the pan from the oven and immediately squeeze the lemon juice over the chicken, potatoes, and beans.

Nutrition

Ingredients

Instructions

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