Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 1-inch thickness; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1 clove garlic, minced; 2 1/2 tsp fresh thyme, chopped; 1/2 tsp fresh rosemary, finely chopped; 1 tsp salt; 1/2 tsp black pepper; 4 oz broccoli florets; 1/2 cup water

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped thyme, chopped rosemary, salt, and black pepper.
In a separate bowl, toss the potato pieces with half of the lemon herb mixture until well coated. Spread them in a single layer on a half-sheet pan, leaving space in the center for the chicken. Roast the potatoes alone for 12 minutes.
Coat the chicken breast with the remaining lemon herb mixture. Place it in the center of the sheet pan with the potatoes. Return to the oven and roast until the chicken is cooked through and the potatoes are golden and tender. Done when internal temperature is 165°F and potatoes are fork-tender.
Transfer the chicken to a warm plate and let it rest. Bring the water to a boil in a small pot with a steamer basket set above it. Add the broccoli, cover, and steam for 4 minutes until bright green and just fork-tender. Done when broccoli is bright green and fork-tender.

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Ingredients

Instructions

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