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, pounded to 1-inch thickness; 5 oz Yukon gold potatoes, cut into 1-inch pieces; 4 oz asparagus, trimmed; 2 1/4 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 2 1/2 tsp fresh thyme, leaves stripped; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

430 calories

Protein: 44g; 40% of calories
Carbs: 34g; 31% of calories
Fat: 14g; 28% of calories

Ingredients

9 items

6 oz boneless skinless chicken breast, patted dry, pounded to 1-inch thickness
5 oz Yukon gold potatoes, cut into 1-inch pieces
4 oz asparagus, trimmed
2 1/4 tsp olive oil
1 tbsp lemon juice
2 cloves garlic, minced
2 1/2 tsp fresh thyme, leaves stripped
1/2 tsp salt
1/2 tsp black pepper

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potato pieces with half of the olive oil and a pinch of the salt. Spread in a single layer and roast for 10 minutes.
Push the potatoes to one side of the pan. Season the chicken breast with more salt and half the pepper. Place on the empty side of the pan and roast for 10 minutes.
While the chicken roasts, whisk the lemon juice, minced garlic, thyme, the rest of the salt, and the remaining olive oil and pepper in a small bowl.
Add the asparagus to the pan with the potatoes and chicken. Spoon half of the lemon-herb oil over the chicken and asparagus. Roast until the chicken is cooked through, about 8 to 10 minutes more. Done when thermometer reads 165°F.
Remove the pan from the oven. Transfer the chicken to a board and rest for 5 minutes. Slice the chicken and plate with the potatoes and asparagus. Spoon the remaining lemon-herb oil and any pan juices over the top.

Nutrition

Ingredients

Instructions

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