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; 5 oz Yukon Gold potatoes, diced into 1-inch pieces; 3.5 oz broccoli florets, null; 1 tbsp extra virgin olive oil, null; 1 tbsp lemon juice, null; 2 cloves garlic, minced; 1 1/2 tsp dried basil, null; 1/2 tsp dried parsley, null; 1/2 tsp salt, null; 1/2 tsp black pepper, null; 3/4 tsp lemon zest, null

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. Place the chicken breast between two sheets of plastic wrap and pound to an even 3/4-inch thickness. In a large bowl, whisk together the olive oil, half the lemon juice, minced garlic, dried basil, dried parsley, salt, and black pepper.
In the bowl with the herb oil, toss the diced potatoes with about two-thirds of the mixture until well coated. Spread the potatoes onto a half-sheet pan. Roast for 15 minutes, flipping them once halfway through.
Coat the chicken breast in the remaining herb oil in the bowl. Move the potatoes to the sides of the pan and place the chicken in the center. Roast for 8 minutes.
Toss the broccoli florets in the bowl to pick up any remaining oil and herbs, then add them to the pan around the chicken. Roast for another 10 minutes until the chicken is cooked through and the broccoli is tender. Done when reaches 165°F.
Remove the pan from the oven. Let the chicken rest for 5 minutes before slicing. Drizzle everything with the remaining lemon juice and sprinkle with the lemon zest.

Nutrition

Ingredients

Instructions

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

More dinner recipes