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, patted dry; 6 oz Yukon Gold potato, cut into 1-inch pieces; 3.5 oz green beans, trimmed; 2 3/4 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. Place the chicken breast between two sheets of plastic wrap and pound with a mallet or heavy skillet to an even 1-inch thickness. Rub the chicken with one third of the olive oil, half the garlic, and a third each of the salt, pepper, and oregano.
On a half-sheet pan, toss the potatoes with one third of the olive oil, half the lemon juice, the rest of the garlic, and a third each of the salt, pepper, and oregano. Spread them out and roast for 15 minutes.
Move the potatoes to one side of the pan. Place the chicken breast in the center. In a small bowl, toss the green beans with the remaining oil and the remaining salt, pepper, and oregano, then place them on the other side of the pan. Roast until the chicken reaches an internal temperature of 165°F, about 16 to 18 minutes.
Remove the pan from the oven and drizzle the remaining lemon juice over the chicken and vegetables. Let the chicken rest for 5 minutes before slicing. Serve with a sprinkle of fresh parsley.

Nutrition

Ingredients

Instructions

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