Name: Lemon herb roasted chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 4 oz asparagus, trimmed; 2 tsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 3/4 tsp lemon zest; 1 tbsp lemon juice

Nutrition

Per serving

432 calories

Protein: 45g; 41% of calories
Carbs: 36g; 33% of calories
Fat: 13g; 26% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, minced garlic, dried oregano, salt, black pepper, and lemon zest. Toss the potatoes with half the herb oil on a half-sheet pan. Spread them in a single layer with space between each piece and roast for 15 minutes.
Toss the chicken and asparagus with the remaining herb oil. Move the potatoes to one side of the pan and flip them. Place the chicken and asparagus on the other side in a single layer without overlapping. Roast until the chicken is cooked through and the potatoes are golden brown, about 12 to 15 minutes. Done when thermometer reads 165°F in the thickest part.
Remove the pan from the oven. Drizzle the fresh lemon juice over the chicken, potatoes, and asparagus. Let the chicken rest for 5 minutes before serving.

Nutrition

Ingredients

Instructions

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