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, pounded to a 1-inch thickness; 5 oz baby Yukon Gold potatoes, halved; 1 tbsp olive oil; 2 cloves garlic, finely minced; 2 1/4 tsp fresh thyme, chopped; 3/4 tsp lemon zest; 1/2 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 5 oz asparagus, trimmed

Nutrition

Per serving

458 calories

Protein: 44g; 37% of calories
Carbs: 34g; 29% of calories
Fat: 17g; 33% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, minced garlic, thyme, lemon zest, salt, and black pepper to make an herb oil.
Toss the halved potatoes on a half-sheet pan with one third of the herb oil. Arrange them cut side down and roast for 10 minutes.
Move the potatoes to one side of the pan. Place the chicken on the pan and coat the top with another third of the herb oil. Return the pan to the oven and roast for 15 minutes.
Add the asparagus to the remaining space on the pan. Drizzle with the last of the herb oil and toss to coat. Roast until the chicken is cooked through, about 10 to 12 minutes more. Done when reaches 165°F and potatoes are tender.
Remove the pan from the oven. Drizzle the lemon juice over the chicken and vegetables while they are hot. Let the chicken rest on the pan for 5 minutes before serving.

Nutrition

Ingredients

Instructions

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