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, pounded to a 1-inch thickness and patted dry; 5 oz Yukon Gold potatoes, cut into 1-inch wedges; 3.5 oz green beans, trimmed; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 2 1/4 tsp fresh thyme, chopped; 3/4 tsp fresh rosemary, chopped; 1 tbsp lemon juice; 1 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

461 calories

Protein: 44g; 37% of calories
Carbs: 35g; 29% of calories
Fat: 18g; 34% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potato wedges with two-thirds of the olive oil and a third of the salt and pepper. Move them to one side of the pan and roast for 15 minutes. While they roast, whisk the lemon juice, minced garlic, thyme, and rosemary in a small bowl with half the remaining salt and pepper. [uses i2, i4, i5, i6, i7, i8, i9, i10]
In a bowl, toss the green beans with the remaining olive oil, salt, and pepper. Rub a tiny bit of the lemon herb mixture into the chicken breast. [uses i1, i3]
Place the chicken on the empty side of the pan and spoon the remaining lemon herb mixture thickly over the top. Scatter the green beans around the potatoes. Roast until the chicken reaches 165°F and the potatoes are golden, about 20 to 25 minutes. If the chicken is done first, remove it to a plate to rest. Drizzle any pan juices or extra lemon juice over the vegetables.

Nutrition

Ingredients

Instructions

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