Name: Lemon herb roasted chicken and potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1-inch pieces; 6 oz Yukon Gold potatoes, cut into 3/4-inch cubes; 2 tsp olive oil; 2 cloves garlic, minced; 1 tsp fresh rosemary, finely chopped; 3/4 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 1/2 tsp lemon zest

Nutrition

Per serving

429 calories

Protein: 48g; 44% of calories
Carbs: 31g; 28% of calories
Fat: 13g; 27% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F and line a half-sheet pan with parchment paper. In a large bowl, toss the potato cubes with half the olive oil, half the minced garlic, the chopped rosemary, and half the salt and pepper.
Spread the potatoes in a single layer on the prepared pan. Roast for 10 minutes, tossing once halfway through.
In the same large bowl used for potatoes, toss the chicken pieces with the remaining oil and the rest of the salt and pepper. Add the chicken to the pan with the potatoes, ensuring everything remains in a single layer with space between pieces. Roast for 10 minutes.
Toss the remaining minced garlic onto the pan. Roast until the potatoes are golden and the chicken is browned. Done when The thickest piece of chicken reaches 165°F.
Remove from the oven and immediately toss the chicken and potatoes with the lemon juice and lemon zest. Let the dish rest for 2 minutes on the pan before serving.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes