Name: Lemon herb roasted chicken
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 pounded to 3/4-inch thickness; 6 oz red potatoes, halved; 3.5 oz green beans, trimmed; 2 tsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 1/2 tsp lemon zest; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

445 calories

Protein: 45g; 40% of calories
Carbs: 39g; 34% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 400°F. On a half-sheet pan, toss the halved potatoes with half the olive oil, half the salt, and half the black pepper. Spread them out in a single layer and roast for 15 minutes.
While the potatoes roast, whisk together the remaining olive oil, half the lemon juice, the lemon zest, garlic, oregano, and the rest of the salt and pepper in a small bowl. Rub this mixture all over the chicken breast, then toss the green beans in the bowl to coat them with the remaining marinade.
Move the potatoes to one side of the pan. Place the chicken and green beans on the other side. Roast until the chicken is cooked through, about 18 to 22 minutes, checking at 18 minutes. Done when 165°F in the thickest part.
Let the chicken rest for 5 minutes. Slice the chicken and plate it with the potatoes and green beans. Squeeze the remaining lemon juice over everything and sprinkle with fresh parsley.

Nutrition

Ingredients

Instructions

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