Name: Lemon herb roasted chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 6 oz Yukon Gold potatoes, cut into 1/2-inch pieces; 2 tsp olive oil; 2 tsp lemon juice; 1/2 tsp lemon zest; 2 cloves garlic, finely minced; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

426 calories

Protein: 49g; 45% of calories
Carbs: 32g; 29% of calories
Fat: 13g; 26% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, and all the black pepper. Spread them in a single layer with space between them and roast for 10 minutes.
In a small bowl, whisk together the remaining oil, half the lemon juice, the lemon zest, minced garlic, oregano, and the rest of the salt. Coat the chicken breast thoroughly in the mixture.
Carefully flip the potatoes and push them to the edges of the pan. Place the chicken in the center. Roast until the potatoes are tender and the thickest part of the chicken reaches 165°F, about 15 to 20 minutes. Check the temperature at 15 minutes.
Let the chicken rest for 3 minutes. Squeeze the remaining lemon juice over the chicken and potatoes and garnish with fresh parsley before serving.

Nutrition

Ingredients

Instructions

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