Name: Lemon herb roasted chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 6 oz Yukon gold potatoes, cut into 1-inch pieces; 2 tsp extra virgin olive oil; 1 tsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 oz lemon, cut into wedges

Ingredients

9 items

7 oz boneless skinless chicken breast, patted dry
6 oz Yukon gold potatoes, cut into 1-inch pieces
2 tsp extra virgin olive oil
1 tsp lemon juice
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
1 oz lemon, cut into wedges

Instructions

Prep 10 min · Cook 30 min

Preheat the oven to 400°F. Place the chicken breast between two sheets of plastic wrap and pound it to an even 1-inch thickness. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, two-thirds of the salt, and the pepper. Place the chicken and potatoes on a small rimmed baking sheet. Pour the herb oil over them, tossing the potatoes to coat and rubbing the oil over both sides of the chicken.
Spread the potatoes in a single layer around the chicken with space between the pieces. Place a lemon wedge on the pan. Roast for 15 minutes, then stir the potatoes and continue roasting for 10 to 15 more minutes until the potatoes are browned and the chicken is cooked through. If potatoes need more color, leave them in for 5 more minutes after removing the chicken. Done when chicken is opaque throughout, 165°F.
Let the chicken rest for 5 minutes. Slice it against the grain and plate it with the roasted potatoes. Squeeze the roasted lemon wedge over everything and finish with the remaining salt to taste.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes