Name: Lemon herb roasted chicken
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 1-inch thickness; 6 oz Yukon Gold potatoes, cut into 1/2-inch wedges; 4 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 3/4 tsp lemon zest; 1 tbsp lemon juice; 1 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

437 calories

Protein: 46g; 41% of calories
Carbs: 36g; 33% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potato wedges with half the olive oil and one-third of the salt. Spread them in a single layer and roast for 15 minutes.
While potatoes roast, mix the remaining olive oil, half the minced garlic, the oregano, the lemon zest, one-third of the salt, and the black pepper. Rub this mixture over the chicken breast.
Push the potatoes to one side of the pan. Place the seasoned chicken breast on the other side. Roast for 10 minutes.
Add the asparagus and the remaining minced garlic to the pan, tossing them with the pan juices and the remaining salt. Roast until the chicken reaches an internal temperature of 165°F and the potatoes are tender, about 5 to 10 minutes more.
Remove the pan from the oven and let the chicken rest for 5 minutes. Drizzle the lemon juice over the chicken, potatoes, and asparagus. Garnish with fresh parsley before serving.

Nutrition

Ingredients

Instructions

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