Name: Lemon herb chicken and potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 3.5 oz broccoli florets; 2 tsp olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 2 tsp lemon juice; 1/2 tsp lemon zest; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

459 calories

Protein: 51g; 43% of calories
Carbs: 37g; 31% of calories
Fat: 14g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon zest, half the salt, and half the black pepper. In a separate bowl, combine the minced garlic and chopped rosemary with half the oil mixture and half the lemon juice to create the herb oil.
On a half-sheet pan, toss the potato pieces with the plain oil mixture. Spread them in a single layer and roast for 15 minutes.
Move the potatoes to one side of the pan. Place the chicken breast, roughly 1 inch thick, and the broccoli on the other side. Drizzle everything with the garlic and rosemary herb oil, tossing the broccoli to coat. Roast for 20 to 25 minutes more. Done when Chicken is 165°F and potatoes are tender.
Transfer the chicken to a board and rest for 5 minutes. Slice the chicken and plate it with the potatoes and broccoli. Drizzle the remaining lemon juice and the pan juices over everything, then finish with the remaining salt and pepper.

Nutrition

Ingredients

Instructions

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