Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 6 oz red potatoes, cut into 1-inch pieces; 4 oz green beans, trimmed; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 2 1/2 tsp fresh thyme, chopped; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

457 calories

Protein: 46g; 39% of calories
Carbs: 42g; 36% of calories
Fat: 13g; 25% of calories

Ingredients

9 items

6 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness
6 oz red potatoes, cut into 1-inch pieces
4 oz green beans, trimmed
2 tsp extra virgin olive oil
1 tbsp lemon juice
2 cloves garlic, minced
2 1/2 tsp fresh thyme, chopped
1/2 tsp salt
1/2 tsp black pepper

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, thyme, salt, and pepper.
Place the potatoes on a large rimmed baking sheet. Drizzle with one third of the lemon-herb oil and toss to coat. Arrange in a single layer and roast for 10 minutes.
Remove the pan from the oven and flip the potatoes, pushing them to one side. Place the chicken breast in the center. Drizzle the chicken with half of the remaining oil. Return to the oven and roast for 10 minutes.
Remove the pan again. Push the chicken to one side and add the green beans to the empty space. Drizzle the beans with the last of the oil. Roast until the chicken thickest part reads 165°F and the potatoes are tender, about 12 to 15 minutes.
Let the chicken rest for 5 minutes before slicing. Transfer the chicken, roasted potatoes, and green beans to a plate.

Nutrition

Ingredients

Instructions

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