Name: Juicy lemon herb roasted chicken
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to an even 3/4-inch thickness; 5 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 3.5 oz green beans, trimmed; 2 tsp olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

430 calories

Protein: 45g; 41% of calories
Carbs: 36g; 33% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 27 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper.
Place the potatoes on a half-sheet pan and toss with half of the lemon-herb mixture. Spread them in a single layer and roast for 10 minutes.
Move the potatoes to one side of the pan and flip them. Place the chicken breast on the other side. Rub the chicken with half of the remaining lemon-herb mixture. Roast for 15 minutes.
Add the green beans to the pan. Drizzle the beans and chicken with the last of the lemon-herb mixture. Roast until the chicken reaches an internal temperature of 165°F and the potatoes are golden, about 10 to 12 minutes more.
Let the chicken rest on the pan for 5 minutes to keep it juicy before slicing and serving with the roasted vegetables.

Nutrition

Ingredients

Instructions

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