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, pounded to 1-inch thickness; 6 oz red potatoes, cut into 3/4-inch pieces; 4 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 1/2 tsp lemon zest; 2 1/2 tsp fresh thyme, chopped; 1/2 tsp fresh rosemary, chopped; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 lemon, cut into wedges

Nutrition

Per serving

445 calories

Protein: 45g; 40% of calories
Carbs: 40g; 35% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper.
Toss the potatoes on a half-sheet pan with two-thirds of the herb oil. Spread them in a single layer and roast for 10 minutes.
Move the potatoes to one side of the pan. Place the chicken on the other side and rub with the remaining herb oil. Roast for 15 minutes.
Arrange the asparagus in any open space on the pan, tossing them slightly in the oil already on the pan. Roast until the chicken reaches 165°F and the vegetables are tender, about 10 minutes. Let the chicken rest for 5 minutes before slicing.
Plate the sliced chicken with the potatoes and asparagus. Serve with lemon wedges for squeezing over the dish.

Nutrition

Ingredients

Instructions

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