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, pounded to 3/4-inch thickness; 6 oz yukon gold potatoes, diced into 1/2-inch cubes; 4 oz broccoli florets; 2 tsp olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

462 calories

Protein: 52g; 43% of calories
Carbs: 38g; 32% of calories
Fat: 14g; 25% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F and place a half-sheet pan inside. In a bowl, toss the potatoes with half the oil and a third of the salt. Spread the potatoes on the hot pan and roast for 15 minutes.
While potatoes roast, whisk together the remaining oil, lemon juice, lemon zest, garlic, basil, oregano, pepper, and remaining salt. Toss the broccoli in a bowl with a spoonful of this mixture. Rub the rest of the mixture over the chicken.
Move the potatoes to one side of the pan. Place the chicken in the center. Roast for 12 minutes. Add the broccoli to the pan and roast until the chicken reaches 165°F and the broccoli is tender, about 10 more minutes.
Let the chicken rest for 5 minutes. Slice the chicken and serve alongside the potatoes and broccoli. Spoon any remaining juices and garlic from the pan over the top.

Nutrition

Ingredients

Instructions

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