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 and pounded to 3/4-inch thickness; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 4 oz broccoli florets, cut into bite-sized pieces; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 1 oz lemon, sliced into rounds

Nutrition

Per serving

467 calories

Protein: 52g; 42% of calories
Carbs: 40g; 33% of calories
Fat: 14g; 25% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
On a half-sheet pan, toss the potatoes with one third of the lemon herb oil. Spread them out and roast for 10 minutes.
Move the potatoes to one side. Coat the chicken breast with another third of the oil and place it on the pan. Arrange the lemon slices on top of the chicken. Roast for 10 minutes.
Toss the broccoli with the remaining oil and add it to the pan in a single layer. Roast until the chicken reaches an internal temperature of 165°F and the potatoes are tender and browned, about 12 to 15 minutes.
Remove from the oven and let the chicken rest for 5 minutes. Transfer the chicken and vegetables to a plate. Squeeze the roasted lemon slices over everything and drizzle with any juices left on the pan.

Nutrition

Ingredients

Instructions

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