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, 1 inch thick; 5 oz Yukon Gold potatoes, cut into 1-inch pieces; 5 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp fresh thyme, chopped; 1/2 tsp fresh rosemary, finely chopped; 1 tbsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 lemon, cut into wedges

Nutrition

Per serving

466 calories

Protein: 44g; 37% of calories
Carbs: 37g; 31% of calories
Fat: 17g; 33% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, thyme, rosemary, two-thirds of the lemon juice, salt, and pepper.
Place the chicken breast and potatoes on a half-sheet pan. Rub the chicken with a quarter of the herb oil. Toss the potatoes with half of the remaining herb oil. Roast for 15 minutes.
Stir the garlic into the remaining herb oil. Add the asparagus to the pan, toss with the garlic herb oil, and stir the potatoes. Roast until the chicken reaches 165°F and the potatoes are golden, about 10 minutes. Remove the asparagus early if it becomes tender-crisp before the chicken is done.
Let the chicken rest for 5 minutes. Serve the chicken, potatoes, and asparagus with a final squeeze of the remaining lemon juice and the lemon wedges.

Nutrition

Ingredients

Instructions

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