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

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, 1 teaspoon of the lemon juice, the lemon zest, dried oregano, half the salt, and half the black pepper.
On a half-sheet pan, toss the potatoes with half the oil mixture. Spread them in a single layer and roast for 15 minutes.
Push the potatoes to one side of the pan and flip them. Add the chicken and green beans to the other side. Drizzle the remaining oil mixture over the chicken and beans, tossing the beans to coat. Sprinkle everything with the remaining salt and pepper. Roast for 10 minutes.
Scatter the minced garlic over the potatoes and green beans. Continue roasting until the chicken is cooked through and the potatoes are golden and slide easily off a fork, about 10 minutes more. Done when reaches 165°F and potatoes are golden.
Transfer the chicken to a plate to rest for 5 minutes. Drizzle the remaining lemon juice over the chicken and vegetables. Serve the chicken alongside the potatoes and beans, garnished with fresh parsley.

Nutrition

Ingredients

Instructions

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