Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 5 oz green beans, trimmed; 2 tsp extra virgin olive oil; 3/4 tsp garlic powder; 1 tsp dried thyme; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp lemon zest; 2 tsp lemon juice

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, and a pinch of pepper. Spread them into a single layer and roast for 15 minutes.
While the potatoes roast, place the chicken breast between two pieces of plastic wrap and pound it to an even 1-inch thickness. Rub the chicken with half the remaining olive oil, then season with garlic powder, dried thyme, lemon zest, the remaining salt, and the remaining pepper.
Move the potatoes to one side of the pan. Place the chicken on the cleared space and return the pan to the oven to roast for 10 minutes.
Toss the green beans with the rest of the oil and a pinch of salt. Add them to the center of the pan, spreading them out. Roast until the chicken reaches 165°F and the beans are blistered, about 12 to 15 minutes.
Remove the pan from the oven. Drizzle the lemon juice over the chicken, potatoes, and beans. Let the chicken rest for 5 minutes before slicing and serving.

Nutrition

Ingredients

Instructions

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