Name: Lemon herb roasted chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 6 oz red potatoes, cut into 1-inch pieces; 2 tsp olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped; 1/4 lemon, cut into wedges

Nutrition

Per serving

436 calories

Protein: 49g; 44% of calories
Carbs: 35g; 31% of calories
Fat: 13g; 25% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper.
Place the potatoes on a small rimmed baking sheet and toss with half of the lemon-oil mixture. Spread them in a single layer and roast for 15 minutes.
Push the potatoes to the sides of the pan and place the chicken breast in the center. Brush the chicken with the remaining oil mixture. Flip the potatoes once. Return the pan to the oven and roast until the chicken is cooked through, about 20 to 25 minutes. Done when reaches 165°F.
Let the chicken rest for 5 minutes. Transfer the chicken and potatoes to a plate. Sprinkle with chopped fresh parsley and serve with lemon wedges for squeezing over the top.

Nutrition

Ingredients

Instructions

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