Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 6 oz red potatoes, cut into 3/4-inch wedges; 4 oz green beans, trimmed; 2 tsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 2 tsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp water

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, and three-quarters of the salt and pepper. Place the potato wedges on a half-sheet pan, drizzle with half the herb mixture, and toss to coat. Arrange in a single layer.
Place the potatoes in the oven and roast for 10 minutes. While they roast, toss the chicken breast with the remaining herb mixture in the same bowl.
Remove the pan from the oven and flip the potatoes. Move them to the edges to make space in the center. Place the chicken on the pan. Roast until the chicken reaches 165°F and the potatoes are tender and browned, about 20 to 25 minutes.
Transfer the chicken to a plate to rest for 5 minutes. While it rests, place the green beans in a microwave-safe bowl with the water and remaining salt. Cover and microwave on high for 3 to 4 minutes until bright green and tender. Drain any excess water.
Serve the roasted chicken breast and potatoes on a plate with the steamed green beans alongside.

Nutrition

Ingredients

Instructions

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