Name: Lemon herb chicken with potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potatoes, cut into 1-inch chunks; 3.5 oz green beans, trimmed; 2 1/4 tsp olive oil; 2 cloves garlic, minced; 2 1/2 tsp fresh thyme, leaves stripped; 1/2 tsp fresh rosemary, finely chopped; 3/4 tsp lemon zest; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 1/2 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a large bowl, toss the potato chunks with half the olive oil, half the salt, and half the pepper. Spread them onto a half-sheet pan.
Roast the potatoes for 15 minutes. While they roast, prepare the chicken so it is 1 inch thick throughout, pounding any thicker parts if needed. In the same large bowl, toss the chicken, green beans, lemon zest, thyme, rosemary, and the remaining salt and pepper with most of the remaining oil, leaving a small splash for the sauce.
Move the potatoes to one side of the pan and sprinkle the minced garlic over them. Place the chicken and green beans on the other side. Roast for 18 to 22 minutes until the potatoes are tender and the chicken is cooked through. Transfer the chicken to a plate to rest for 3 minutes. Done when reaches 165°F in the thickest part.
In a small bowl, whisk together the lemon juice, chopped parsley, and the saved splash of olive oil. Arrange the chicken and vegetables on a plate and drizzle the lemon-parsley mixture over the top.

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Ingredients

Instructions

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