Name: Lemon herb roasted chicken breast
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1 1/2-inch pieces; 6 oz Yukon Gold potatoes, cut into 3/4-inch chunks; 2 3/4 tsp extra virgin olive oil; 3/4 tsp lemon zest; 2 tsp lemon juice; 3/4 tsp fresh rosemary, finely chopped; 2 cloves garlic, minced; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

435 calories

Protein: 43g; 39% of calories
Carbs: 33g; 29% of calories
Fat: 16g; 32% of calories

Ingredients

9 items

6 oz boneless skinless chicken breast, cut into 1 1/2-inch pieces
6 oz Yukon Gold potatoes, cut into 3/4-inch chunks
2 3/4 tsp extra virgin olive oil
3/4 tsp lemon zest
2 tsp lemon juice
3/4 tsp fresh rosemary, finely chopped
2 cloves garlic, minced
1/4 tsp salt
1/2 tsp black pepper

Instructions

Prep 10 min · Cook 35 min

Preheat your oven to 425°F. In a medium bowl, whisk together the olive oil, lemon zest, half the lemon juice, rosemary, garlic, salt, and pepper.
Add the potatoes to the bowl with half the herb oil and toss to coat. Arrange in a single layer on a small rimmed baking sheet. Roast for 12 minutes.
While potatoes roast, toss the chicken pieces in the bowl with the remaining herb oil. Add the chicken to the baking sheet and roast until the potatoes are tender and golden. Done when the thickest piece is white throughout and juices run clear, 165°F.
Spoon the chicken and potatoes onto a plate. Scrape the remaining pan juices over the top, drizzle with the remaining lemon juice, and rest for 5 minutes before serving.

Nutrition

Ingredients

Instructions

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