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 baby Yukon Gold potatoes, halved; 3.5 oz green beans, trimmed; 2 3/4 tsp extra virgin olive oil; 2 cloves garlic, minced; 2 1/2 tsp fresh thyme, chopped; 3/4 tsp fresh rosemary, chopped; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. If the chicken breast is uneven, pound it to a 1-inch thickness. On a large rimmed baking sheet, toss the potatoes with one-third of the olive oil and one-third of the salt. Arrange them cut-side down on one side of the pan.
Place the baking sheet in the oven and roast the potatoes for 15 minutes.
In a small bowl, whisk half of the remaining oil with the garlic, thyme, rosemary, lemon zest, half the lemon juice, and one-third of the salt. Rub this mixture all over the chicken breast. Toss the green beans in another bowl with the remaining oil, salt, and pepper.
Move the potatoes to one corner of the pan. Place the chicken breast in the center. Roast for 7 minutes.
Add the green beans to the empty side of the pan. Roast until the chicken is firm and the potatoes are tender and easily pierced with a fork. Done when reaches 165°F in the thickest part.
Remove the pan from the oven. Drizzle the remaining lemon juice over the chicken and beans. Let the chicken rest for 5 minutes before slicing and serving.

Nutrition

Ingredients

Instructions

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