Name: Lemon herb roasted chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and pounded to 2.5 cm thickness; 6 oz red potatoes, cut into 2.5 cm pieces; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

433 calories

Protein: 49g; 44% of calories
Carbs: 32g; 29% of calories
Fat: 13g; 27% of calories

Ingredients

9 items

7 oz boneless skinless chicken breast, patted dry and pounded to 2.5 cm thickness
6 oz red potatoes, cut into 2.5 cm pieces
2 tsp extra virgin olive oil
1 tbsp lemon juice
2 cloves garlic, minced
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 1/2 tbsp fresh parsley, chopped

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 220°C. On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, and half the oregano. Spread them into a single layer.
Roast the potatoes for 10 minutes to give them a head start. While they roast, whisk the remaining oil, lemon juice, garlic, remaining salt, remaining oregano, and black pepper in a small bowl.
Move the potatoes to one side of the pan and place the chicken breast on the other side. Brush the lemon herb mixture over the chicken and any bare spots on the potatoes. Roast for 18 to 22 minutes more, until the chicken reaches 74°C and the potatoes are fork-tender. If the potatoes are done first, move them off the pan. Done when reaches 74°C and potatoes are fork-tender, 165°F.
Let the chicken rest for 3 minutes before slicing. Sprinkle the fresh parsley over the chicken and potatoes.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes