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

Nutrition

Per serving

459 calories

Protein: 46g; 39% of calories
Carbs: 42g; 36% of calories
Fat: 13g; 25% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. Line a half-sheet pan with parchment paper. In a large bowl, toss the chicken and potatoes with the olive oil, lemon zest, oregano, pepper, and most of the salt until evenly coated.
Place the 1-inch-thick chicken breast and potatoes on the prepared pan in a single layer. Roast for 12 minutes.
In the same bowl used for the chicken, toss the green beans and minced garlic with the remaining salt and any leftover oil. Flip the potatoes and move them to one side to make room. Add the green beans to the pan.
Roast everything together until the potatoes are fork-tender and the chicken is cooked through, about 15 to 18 minutes. Let the chicken rest for 5 minutes before slicing. Done when chicken is 165°F and potatoes are golden.
Spoon the lemon juice over the sliced chicken, potatoes, and beans just before serving.

Nutrition

Ingredients

Instructions

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