Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 1-inch thickness; 6 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 5 oz asparagus, trimmed; 2 1/4 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

469 calories

Protein: 49g; 41% of calories
Carbs: 39g; 32% of calories
Fat: 14g; 27% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. In a large bowl, toss the potatoes with half the olive oil, half the salt, and half the black pepper. Spread them onto a half-sheet pan. Roast for 15 minutes. While they roast, rub the chicken breast with half of the garlic, the dried basil, and a quarter of the oil.
Move the potatoes to one side of the pan and place the chicken in the center. Roast for 10 minutes. While it cooks, toss the asparagus in the same bowl with the remaining oil, garlic, salt, and pepper.
Add the asparagus to the pan in a single layer. Roast until the chicken reaches 165°F and the potatoes are tender, about 8 minutes.
Remove the pan from the oven and drizzle the lemon juice over the chicken, potatoes, and asparagus. Let the chicken rest for 5 minutes before slicing.

Nutrition

Ingredients

Instructions

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