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, patted dry; 6 oz baby red potatoes, halved into 1-inch pieces; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp lemon zest; 1/2 tsp dried parsley; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 lemon, sliced into rounds

Nutrition

Per serving

440 calories

Protein: 49g; 43% of calories
Carbs: 34g; 30% of calories
Fat: 13g; 27% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 35 min

Preheat your oven to 400°F. In a small bowl, whisk together the olive oil, minced garlic, lemon zest, dried parsley, salt, and black pepper.
On a small rimmed baking sheet, toss the potatoes with half of the herb oil. Spread them in a single layer and roast for 15 minutes.
While potatoes roast, ensure the chicken breast is about 1 inch thick, pounding the thick end if needed. Move potatoes to the sides of the pan and place the chicken in the center. Rub the remaining herb oil over the chicken and top with lemon slices. Roast until the potatoes are tender and the chicken is cooked through, about 20 minutes. Done when reaches 165°F in the thickest part.
Let the chicken rest on the pan for 5 minutes. Slice the chicken and plate it alongside the potatoes. Spoon any pan juices over the meat and squeeze the roasted lemon slices over the whole dish before discarding the rinds.

Nutrition

Ingredients

Instructions

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