Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 5 oz Yukon Gold potatoes, cut into 1/2-inch pieces; 3.5 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 3/4 tsp lemon zest; 1/4 tsp table salt; 1/2 tsp black pepper; 2 tsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

458 calories

Protein: 44g; 38% of calories
Carbs: 34g; 29% of calories
Fat: 17g; 33% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, dried oregano, lemon zest, salt, and pepper.
Place the chicken and potatoes on a half-sheet pan. Rub the chicken with a third of the herb oil. Toss the potatoes with half of the remaining herb oil and spread them in a single layer away from the chicken. Roast for 15 minutes.
In the small bowl used for the oil, toss the asparagus and minced garlic with the last of the herb oil. Move the potatoes to one side, flipping them with a spatula, and add the asparagus to the pan. Roast until the potatoes are tender and the chicken is cooked through, about 10 minutes. Done when reaches 165°F.
Drizzle the lemon juice over the chicken, potatoes, and asparagus. Garnish the plate with fresh parsley.

Nutrition

Ingredients

Instructions

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