Name: Lemon herb chicken with potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potatoes, diced into 1-inch pieces; 5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp dried thyme; 2 tsp lemon juice; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

454 calories

Protein: 49g; 42% of calories
Carbs: 37g; 32% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 425°F. Place the chicken breast between two pieces of plastic wrap and pound to an even 1-inch thickness. In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
Toss the diced potatoes on a half-sheet pan with half of the herb oil. Spread them into a single layer and roast for 15 minutes.
Flip the potatoes and move them to one side of the pan. Place the chicken on the other side and brush it with half of the remaining herb oil. Roast for 10 minutes.
Toss the asparagus with the last bit of herb oil and add it to the pan. Roast until the chicken reaches an internal temperature of 165°F and the potatoes are tender and browned at the edges, about 10 to 12 minutes more. Let the chicken rest for 5 minutes before slicing.

Nutrition

Ingredients

Instructions

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