Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 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 asparagus, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

458 calories

Protein: 50g; 43% of calories
Carbs: 36g; 31% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with one third of the olive oil, half the oregano, and a pinch of the salt and pepper. Roast for 10 minutes.
Place the chicken breast between two sheets of plastic wrap and pound to an even 1-inch thickness. Rub the chicken with half the remaining oil, all of the garlic, and the remaining oregano, salt, and pepper.
Push the potatoes to one side of the pan. Place the chicken in the center. In a small bowl, toss the asparagus with the remaining oil. Add the asparagus to the empty side of the pan. Roast until the chicken is cooked through, about 18 to 20 minutes. Done when reaches an internal temperature of 165°F.
Whisk the lemon juice and zest together. Drizzle the mixture over the hot chicken, potatoes, and asparagus. Garnish with parsley and serve.

Nutrition

Ingredients

Instructions

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