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, patted dry and pounded to 3/4-inch thickness; 6 oz red potatoes, halved; 3.5 oz green beans, trimmed; 1 3/4 tsp olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1/2 tsp dried parsley; 1/2 tsp dried tarragon; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

458 calories

Protein: 51g; 44% of calories
Carbs: 38g; 32% of calories
Fat: 13g; 24% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a large bowl, whisk together the olive oil, two-thirds of the lemon juice, the lemon zest, minced garlic, dried parsley, dried tarragon, salt, and black pepper. Add the halved potatoes and toss to coat. In the same bowl, separately coat the chicken breast and green beans in the remaining marinade.
Spread the potatoes on a half-sheet pan. Roast for 15 minutes to give them a head start.
Push the potatoes to one side of the pan. Add the chicken breast and green beans in a single layer. Roast for another 20 minutes. Done when Chicken is no longer pink and potatoes are tender and browned at the edges., 165°F.
Remove the pan from the oven. Squeeze the remaining lemon juice over the chicken and vegetables. Let the chicken rest for 5 minutes before slicing.

Nutrition

Ingredients

Instructions

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