Name: Lemon herb roasted chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, patted dry, halved horizontally to 1-inch thickness; 5 oz red potatoes, cut into 3/4-inch pieces; 2 tsp olive oil; 1 1/2 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

441 calories

Protein: 55g; 48% of calories
Carbs: 28g; 25% of calories
Fat: 14g; 27% of calories

Ingredients

9 items

8 oz boneless skinless chicken breast, patted dry, halved horizontally to 1-inch thickness
5 oz red potatoes, cut into 3/4-inch pieces
2 tsp olive oil
1 1/2 tbsp lemon juice
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
1 1/2 tbsp fresh parsley, chopped

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 425°F. In a 12-inch oven-safe skillet, toss the potatoes with half the olive oil and a pinch of salt. Roast for 10 minutes.
In a bowl, toss the chicken with the remaining olive oil, oregano, pepper, and another pinch of salt. In a small separate dish, whisk the lemon juice and minced garlic together and set aside.
Push the potatoes to one side of the skillet. Add the chicken to the other side in a single layer. Roast until the chicken reaches 165°F and the potatoes are tender, about 15 to 20 minutes.
Pour the garlic-lemon mixture over the chicken and potatoes. Let the chicken rest in the skillet for 5 minutes, then garnish with fresh parsley and serve.

Nutrition

Ingredients

Instructions

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