Name: Lemon herb roasted chicken, potatoes and asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness; 5 oz red potatoes, cut into 1-inch pieces; 5 oz asparagus, trimmed; 2 tsp olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 2 1/2 tsp fresh thyme, chopped; 1/2 tsp salt; 1/2 tsp black pepper; 3/4 tsp lemon zest

Nutrition

Per serving

432 calories

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

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, and half the pepper. Roast for 15 minutes.
In a small bowl, whisk the remaining olive oil, salt, and pepper with the lemon juice, garlic, and thyme.
Move the potatoes to one side of the pan. Place the chicken breast in the center. Spoon half of the lemon-herb mixture over the chicken. Return the pan to the oven and roast for 7 minutes.
Place the asparagus on the empty side of the pan. Drizzle the remaining lemon-herb mixture over the asparagus and toss to coat. Roast until the chicken reaches an internal temperature of 165°F and the asparagus is tender, about 8 to 10 minutes.
Let the chicken rest for 5 minutes before slicing. Arrange the chicken, potatoes, and asparagus on a plate. Pour any juices from the pan over the chicken and finish with the lemon zest.

Nutrition

Ingredients

Instructions

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