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, about 1 inch thick; 6 oz Yukon Gold potatoes, cut into 3/4-inch wedges; 5 oz green beans, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1/2 tsp dried parsley; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 3/4 tsp lemon zest

Nutrition

Per serving

457 calories

Protein: 46g; 40% of calories
Carbs: 41g; 35% of calories
Fat: 13g; 25% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together half the olive oil, minced garlic, dried parsley, lemon zest, half the salt, and half the pepper. Toss the potato wedges with half of this garlic mixture on a half-sheet pan. Roast the potatoes alone for 10 minutes.
Rub the remaining half of the garlic mixture over the chicken breast. Move the potatoes to the side and place the chicken on the pan. Roast for 15 minutes.
Toss the green beans with the remaining olive oil, salt, and pepper in the small bowl used earlier. Add the beans to the pan. Roast until the chicken reaches an internal temperature of 165°F and the potatoes are tender when pierced with a fork, about 10 to 12 minutes.
Remove the pan from the oven. Drizzle half the lemon juice over the chicken and potatoes and the other half over the green beans. Toss the vegetables once more to coat in the pan juices and serve.

Nutrition

Ingredients

Instructions

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