Name: Herbed chicken and potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 6 oz Yukon gold potatoes, cut into 1-inch pieces; 2 tsp olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

425 calories

Protein: 49g; 45% of calories
Carbs: 30g; 28% of calories
Fat: 13g; 27% of calories

Ingredients

8 items

7 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness
6 oz Yukon gold potatoes, cut into 1-inch pieces
2 tsp olive oil
2 cloves garlic, minced
3/4 tsp fresh rosemary, finely chopped
1/2 tsp salt
1/4 tsp black pepper
1 tsp lemon juice

Instructions

Prep 10 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with half the olive oil, the rosemary, and half of the salt and pepper. Spread them into a single layer on one side of the pan.
Place the pan in the oven and roast for 10 minutes. While the potatoes cook, combine the remaining olive oil, salt, pepper, and the minced garlic in a small bowl.
Rub the garlic oil mixture all over the chicken breast. Move the potatoes to one side and place the chicken on the other side of the pan. Roast until the chicken is cooked through and the potatoes are tender. Start checking the chicken at 15 minutes. Done when reaches 165°F in the thickest part.
Remove the pan from the oven. Let the chicken rest on the pan for 5 minutes to keep it juicy. Slice the chicken against the grain and plate it with the potatoes. Drizzle the lemon juice and any garlicky pan bits over everything.

Nutrition

Ingredients

Instructions

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