Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 6 oz Yukon gold potatoes, diced into 1/2-inch pieces; 4 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp fresh thyme, leaves stripped; 1/2 tsp fresh rosemary, finely chopped; 2 tsp lemon juice; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

430 calories

Protein: 44g; 40% of calories
Carbs: 37g; 33% of calories
Fat: 13g; 27% of calories

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with a third of the olive oil and a pinch of the salt. Spread them in an even layer and roast for 10 minutes.
In a small bowl, whisk together half of the remaining oil, the thyme, rosemary, half of the remaining salt, and the black pepper. Rub the mixture onto both sides of the chicken.
Move the potatoes to one side of the pan. Place the chicken on the other side and roast for 15 minutes.
Toss the asparagus on the pan with the rest of the oil, the garlic, and the remaining salt. Continue roasting until the chicken is cooked through and the potatoes are golden, about 10 minutes more. Done when reaches 165°F.
Transfer the chicken to a board to rest for 5 minutes, then slice. Arrange the chicken, potatoes, and asparagus on a plate. Drizzle everything with the lemon juice.

Nutrition

Ingredients

Instructions

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