Name: Lemon herb chicken and potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry, 1 inch thick; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 2 tsp olive oil; 3/4 tsp fresh rosemary, finely chopped; 2 cloves garlic, minced; 1 tbsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper; 5 oz asparagus, trimmed

Ingredients

9 items

7 oz boneless skinless chicken breast, patted dry, 1 inch thick
6 oz Yukon Gold potatoes, cut into 1-inch pieces
2 tsp olive oil
3/4 tsp fresh rosemary, finely chopped
2 cloves garlic, minced
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp black pepper
5 oz asparagus, trimmed

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the rosemary, 1/8 tsp of the salt, and a pinch of the pepper. Spread into a single layer and roast for 15 minutes.
Stir half the garlic into the potatoes and move them to one side of the pan. Place the chicken in the center. Rub the chicken with half of the remaining oil, rosemary, and garlic. Season it with 1/4 tsp of the salt and half of the remaining pepper, then pour the lemon juice over the top. Roast for 8 minutes.
Toss the asparagus with the remaining oil, rosemary, garlic, a pinch of salt, and the remaining pepper. Place the asparagus on the empty side of the pan. Roast until the chicken reaches 165°F and the potatoes are tender, about 10 to 12 minutes.
Remove the pan from the oven. Let the chicken rest for 5 minutes. Slice the chicken and plate it alongside the potatoes and asparagus, spooning any juices from the pan over the top. Season with the remaining salt to taste.

Nutrition

Ingredients

Instructions

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