Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 6 oz red potatoes, cut into 3/4-inch pieces; 2 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp dried parsley; 1/4 tsp garlic powder; 5 oz asparagus, trimmed; 1 oz lemon, cut into wedges

Nutrition

Per serving

454 calories

Protein: 48g; 41% of calories
Carbs: 39g; 34% of calories
Fat: 13g; 26% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 28 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil and a pinch of the salt. Spread in a single layer and roast for 10 minutes.
If the chicken breast is uneven, pound it to a 1-inch thickness. Rub the chicken with half the remaining oil, the parsley, garlic powder, pepper, and another pinch of salt. Move the potatoes to one side of the pan and place the chicken on the other. Roast for 15 minutes.
Toss the asparagus with the remaining oil and salt. Move the chicken and potatoes to make room, then add the asparagus to the pan. Roast until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F, about 8 to 10 minutes.
Remove the pan from the oven. Let the chicken rest for 3 minutes before slicing. Plate the chicken, potatoes, and asparagus, and serve with the lemon wedges for squeezing over the top.

Nutrition

Ingredients

Instructions

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