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, patted dry; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 4 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 2 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 3/4 tsp lemon zest

Nutrition

Per serving

432 calories

Protein: 45g; 40% of calories
Carbs: 37g; 33% of calories
Fat: 13g; 27% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a bowl, toss the potatoes with 1 teaspoon of the olive oil, half the garlic, half the oregano, a pinch of the salt, and a quarter of the pepper. Spread the potatoes onto a half-sheet pan.
Roast the potatoes until they begin to soften, about 15 minutes.
While potatoes roast, pound the chicken breast to an even 3/4-inch thickness. Rub the chicken with 1/2 teaspoon of the oil, and all the remaining garlic, oregano, and a pinch of salt and pepper.
Move the potatoes to one side of the pan and place the chicken on the other side. Roast for 10 minutes.
Toss the asparagus with the remaining 1/2 teaspoon of oil and a pinch of salt and pepper. Add them to the pan. Roast until the chicken reaches 165°F and the potatoes are golden, about 10 to 12 minutes. Remove from the oven.
Let the chicken rest for 5 minutes. Toss the hot potatoes with the lemon zest. Drizzle the lemon juice over the chicken, potatoes, and asparagus before serving.

Nutrition

Ingredients

Instructions

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