Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 1-inch thickness; 5 oz Yukon Gold potatoes, cut into 1-inch pieces; 3.5 oz green beans, trimmed; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1/4 tsp dried parsley; 1/4 tsp dried tarragon; 3/4 tsp salt; 1/4 tsp black pepper; 1/4 lemon, cut into wedges

Nutrition

Per serving

461 calories

Protein: 44g; 37% of calories
Carbs: 37g; 31% of calories
Fat: 17g; 32% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat oven to 400°F. On a half-sheet pan, toss potatoes with one third of the olive oil and one third of the salt and pepper. Roast for 15 minutes.
In a small bowl, whisk together the lemon juice, lemon zest, garlic, parsley, tarragon, half the remaining olive oil, and half the remaining salt and pepper. In a separate pile, toss green beans with the rest of the oil and a pinch of salt.
Move the potatoes to one side of the pan. Place the chicken breast in the center and spoon the lemon herb mixture over the top. Add the seasoned green beans to the other side. Roast until the chicken is firm and the potatoes are golden, about 20 minutes. Done when reaches 165°F in the thickest part.
Let the chicken rest for 5 minutes before slicing. Serve with the roasted potatoes and green beans, finishing everything with a fresh squeeze from the lemon wedges.

Nutrition

Ingredients

Instructions

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