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

Nutrition

Per serving

453 calories

Protein: 48g; 42% of calories
Carbs: 38g; 33% of calories
Fat: 13g; 26% 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, lemon zest, garlic, oregano, half the salt, and half the pepper. Pound the chicken breast to an even 3/4-inch thickness.
Toss the potatoes on a half-sheet pan with the lemon-oil mixture. Spread them in a single layer and roast for 10 minutes.
Move the potatoes to the sides of the pan. Place the chicken breast in the center. Season the chicken with the remaining salt and pepper. Roast for 12 minutes.
Add the asparagus to the pan, tossing it in the pan juices. Roast for 8 to 10 minutes until the chicken reaches 165°F and the potatoes are tender and golden.
Transfer the chicken to a board and rest for 5 minutes. Slice the chicken and serve over the potatoes and asparagus with all the pan juices spooned on top.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes