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, 1 inch thick and patted dry; 5 oz red potatoes, cut into 1-inch wedges; 3.5 oz green beans, trimmed; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp lemon juice; 3/4 tsp lemon zest

Nutrition

Per serving

454 calories

Protein: 44g; 38% of calories
Carbs: 35g; 30% of calories
Fat: 17g; 33% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together one third of the olive oil, half the lemon juice, the lemon zest, oregano, one third of the salt, and the pepper.
Place the chicken and potatoes on a half-sheet pan. Brush the chicken with half the lemon-herb mixture. Toss the potatoes with the remaining lemon-herb mixture, another third of the olive oil, and another third of the salt. Arrange potatoes cut-side down in a single layer away from the chicken. Roast for 15 minutes.
In the same small bowl, toss the green beans with the remaining olive oil, remaining salt, and minced garlic. Add the beans to the pan. Roast until the chicken is golden and the potatoes are tender, about 10 to 15 minutes more. Done when chicken is opaque and reads 165°F in the thickest part.
Remove the pan from the oven. Drizzle the remaining lemon juice over the chicken. Let the chicken rest on the pan for 5 minutes before serving.

Nutrition

Ingredients

Instructions

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