Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and 1 inch thick; 6 oz Yukon gold potatoes, cut into 3/4 inch pieces; 4 oz green beans, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tbsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

446 calories

Protein: 44g; 39% of calories
Carbs: 40g; 35% of calories
Fat: 13g; 26% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together two-thirds of the olive oil, two-thirds of the lemon juice, the garlic, oregano, half the salt, and half the pepper.
Place the chicken and potatoes on a half-sheet pan. Drizzle the herb oil mixture over them and toss to coat thoroughly. Roast for 15 minutes.
Toss the green beans with the remaining oil, salt, and pepper. Move the chicken and potatoes to one side of the pan and add the beans. Roast until the chicken reaches 165°F and the potatoes are fork-tender, about 12 to 15 minutes more.
Remove the pan from the oven. Drizzle the remaining lemon juice over everything. Let the chicken rest for 5 minutes, then slice the chicken crosswise.

Nutrition

Ingredients

Instructions

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