Name: Lemon herb roasted chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 5 oz baby red potatoes, halved; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 1/2 tsp lemon zest; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

407 calories

Protein: 48g; 46% of calories
Carbs: 28g; 26% of calories
Fat: 13g; 27% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat the oven to 400°F. On a small rimmed baking sheet, toss the potatoes with half the olive oil, half the salt, and half the pepper. Arrange them cut side down and roast for 10 minutes.
While potatoes roast, whisk the remaining oil, half the lemon juice, the oregano, and the rest of the salt and pepper in a small bowl. Rub this mixture over the chicken.
Move the potatoes to the edges of the pan and place the chicken in the center. Roast until the chicken is cooked through and the potatoes are tender, about 20 minutes. Scatter the minced garlic over the chicken for the final 10 minutes of roasting. Done when the thickest part of the chicken reads 165°F.
Remove from the oven and let the chicken rest for 3 minutes. Drizzle the remaining lemon juice over the chicken and garnish with lemon zest and fresh parsley.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes