Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 3.5 oz broccoli florets, cut into 1 1/2-inch florets; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1 clove garlic, minced; 1/2 tsp dried parsley; 1 1/2 tsp dried basil; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp water

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a large bowl, whisk together the olive oil, lemon zest, minced garlic, parsley, basil, half the salt, and half the pepper. Transfer half the oil mixture to a separate bowl. Toss the potatoes in the large bowl until evenly coated. Spread the potatoes onto one side of a half-sheet pan.
Roast the potatoes for 15 minutes. While they roast, rub the chicken breast with half of the remaining oil mixture. Toss the broccoli florets in the bowl used for the chicken with the rest of the oil and a splash of water.
Place the chicken on the sheet pan next to the potatoes. Roast for 10 minutes.
Arrange the broccoli around the chicken and potatoes. Roast until the chicken reads 165°F in the center and the potatoes are tender when pierced with a fork, about 12 to 15 minutes more. Let the chicken rest on the pan for 5 minutes.
Squeeze the fresh lemon juice over everything and finish with the remaining salt and pepper. Slice the chicken and serve alongside the potatoes and broccoli.

Nutrition

Ingredients

Instructions

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