Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 1-inch thickness; 6 oz Yukon Gold potatoes, cut into 1/2-inch wedges; 3.5 oz green beans, trimmed; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp dried parsley; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

469 calories

Protein: 51g; 42% of calories
Carbs: 40g; 33% of calories
Fat: 13g; 25% 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, half the salt, the black pepper, and the dried oregano. Spread them into a single layer.
Roast the potatoes for 15 minutes. While they roast, toss the chicken breast and green beans with the remaining olive oil and salt in a bowl.
Move the potatoes to one side of the pan. Place the chicken breast and green beans on the other side. Roast until the chicken reaches 165°F in the thickest part and the beans are tender, about 18 to 22 minutes.
While the chicken rests for 5 minutes, whisk the lemon juice, lemon zest, minced garlic, and dried parsley in a small bowl. Slice the chicken, then toss everything on the pan with the lemon-garlic mixture and serve.

Nutrition

Ingredients

Instructions

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

More dinner recipes