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; 5 oz red potatoes, cut into 1-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 1/2 tsp dried basil; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a large baking sheet, toss the potatoes with one-third of the olive oil and a pinch each of salt and pepper. Spread in a single layer at one end of the pan and roast for 15 minutes.
While potatoes roast, whisk one-third of the oil, the lemon zest, a third of the lemon juice, the garlic, basil, and oregano in a small bowl. Rub the mixture onto the chicken breast and season with half the remaining salt and pepper.
Remove the pan and flip the potatoes. Place the chicken in the center of the pan, leaving space around it. Roast for 10 minutes.
Toss the green beans with the remaining oil, salt, and pepper. Place them on the empty end of the baking sheet. Roast everything until the chicken is firm and the potatoes are golden, about 12 to 15 minutes. Done when internal temperature is 165°F.
Let the chicken rest for 5 minutes before slicing. Drizzle the remaining lemon juice over the potatoes and green beans and toss gently before plating.

Nutrition

Ingredients

Instructions

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