Name: Lemon herb chicken and potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1-inch pieces; 6 oz yukon gold potatoes, cut into 3/4-inch chunks; 2 tsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 1/2 tsp lemon zest; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

431 calories

Protein: 49g; 44% of calories
Carbs: 32g; 29% of calories
Fat: 13g; 27% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 400°F. In a large bowl, toss the potato chunks with half the olive oil and half the salt. Spread them on a half-sheet pan and roast for 15 minutes.
While potatoes roast, use the same bowl to toss the chicken pieces with the remaining oil, remaining salt, black pepper, dried oregano, lemon zest, and minced garlic.
Move the potatoes to one side of the pan and add the chicken in a single layer. Roast until the potatoes are fork-tender and the chicken is opaque through the center, about 15 minutes. Done when centers are opaque with no pink, 165°F.
Drizzle the lemon juice over the hot chicken and potatoes, then sprinkle with fresh parsley and toss to combine.

Nutrition

Ingredients

Instructions

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