Name: Lemon herb roasted chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 5 oz Yukon Gold potatoes, cut into 1-inch pieces; 3.5 oz green beans, trimmed; 2 tsp olive oil; 1/2 tsp lemon zest; 1 tbsp lemon juice; 1 tsp dried oregano; 1/4 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

416 calories

Protein: 43g; 41% of calories
Carbs: 34g; 32% of calories
Fat: 13g; 27% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, and half the oregano. Spread them into a single layer and roast for 10 minutes.
Move the potatoes to one side of the pan. Place the chicken breast in the center and season with the remaining oregano, the lemon zest, garlic powder, remaining salt, and pepper. Toss the green beans with the remaining oil on the other side of the pan. Roast for 18 to 22 minutes more. Done when chicken reaches 165°F and potatoes are tender.
Let the chicken rest for 5 minutes. Slice the chicken and plate it with the potatoes and green beans. Squeeze the lemon juice over everything before serving.

Nutrition

Ingredients

Instructions

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