Name: Lemon herb roasted chicken
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; 4 oz green beans, trimmed; 2 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 2 1/2 tsp fresh thyme, chopped; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

471 calories

Protein: 51g; 42% of calories
Carbs: 39g; 32% of calories
Fat: 14g; 25% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped thyme, salt, and black pepper.
Place the potatoes on a half-sheet pan and toss with half of the lemon-herb mixture. Spread them into a single layer and roast for 15 minutes.
While the potatoes roast, pound the chicken breast to an even 3/4-inch thickness. Move the potatoes to one side of the pan. Add the chicken and green beans to the empty side, toss them with the remaining lemon-herb mixture, and roast for 18 to 20 minutes more. Done when thermometer reads 165°F in the thickest part.
Remove the pan from the oven and let the chicken rest for 5 minutes. Slice the chicken into strips and serve alongside the golden potatoes and blistered green beans, spooning any remaining pan juices over the top.

Nutrition

Ingredients

Instructions

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