Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and pounded to a 3/4-inch thickness; 6 oz red potatoes, cut into 1/2-inch wedges; 3.5 oz green beans, trimmed; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 1/2 tsp lemon zest; 1 tsp dried oregano; 1/4 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 lemon, cut into wedges

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 425°F. On one side of a half-sheet pan, toss the potato wedges with a third of the olive oil, half the salt, and half the black pepper. Spread them in a single layer with space between them.
In a small bowl, mix another third of the olive oil with half the lemon juice, the lemon zest, oregano, garlic powder, and half the remaining salt and pepper. Rub this mixture onto the chicken breast. Place the chicken on the other side of the pan and roast for 10 minutes.
Toss the green beans with the remaining oil and a pinch of salt. Add them to the pan near the chicken. Roast everything for 12 to 15 minutes more until the chicken reaches an internal temperature of 165°F, the potatoes are golden and fork-tender, and the beans are blistered.
Remove from the oven and let the chicken rest for 5 minutes. Slice the chicken and arrange it on the plate with the potatoes and green beans. Squeeze the remaining lemon juice over the chicken and beans and serve with lemon wedges.

Nutrition

Ingredients

Instructions

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