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

Nutrition

Per serving

455 calories

Protein: 46g; 39% of calories
Carbs: 41g; 35% of calories
Fat: 13g; 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, two thirds of the lemon juice, the dried parsley, dried tarragon, salt, and pepper. Keep the remaining lemon juice, lemon zest, and minced garlic separate.
On a half-sheet pan, toss the potatoes with half of the herb oil and spread them in a single layer. Place the chicken breast on the other side of the pan and brush with half of the remaining herb oil. Roast for 15 minutes.
Stir the minced garlic into the last of the herb oil. Add the asparagus to the pan and toss it with this garlic oil. Return the pan to the oven and roast until the chicken reaches 165°F and the potatoes are tender, about 12 minutes more.
Move the chicken to a plate and rest for 5 minutes before slicing. Toss the roasted potatoes and asparagus with the lemon zest and the remaining fresh lemon juice.

Nutrition

Ingredients

Instructions

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