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; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 4 oz asparagus, trimmed; 1 tbsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 2 tsp lemon juice; 3/4 tsp lemon zest

Nutrition

Per serving

468 calories

Protein: 45g; 37% of calories
Carbs: 37g; 31% of calories
Fat: 17g; 32% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F and line a half-sheet pan with parchment paper. In a small bowl, whisk together the olive oil, dried oregano, salt, and black pepper. If the chicken breast is thicker than 1 inch, halve it horizontally or pound it to an even 1-inch thickness.
Place the chicken and potatoes on the prepared pan. Drizzle with most of the oil mixture, leaving about a teaspoon behind. Toss the potatoes to coat and arrange everything in a single layer. Roast for 15 minutes.
Toss the asparagus with the remaining oil mixture and the minced garlic. Move the potatoes to one side, flip them, and add the asparagus to the pan. Continue roasting until the chicken reaches an internal temperature of 165°F and the potatoes are tender, about 12 minutes more.
Remove the pan from the oven and let the chicken rest for 5 minutes. Drizzle the lemon juice and lemon zest over the chicken and vegetables before serving.

Nutrition

Ingredients

Instructions

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