Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 5 oz Yukon gold potatoes, cut into 1/2-inch wedges; 4 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 2 tsp lemon juice; 3/4 tsp lemon zest; 1 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

478 calories

Protein: 50g; 41% of calories
Carbs: 33g; 27% of calories
Fat: 17g; 32% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potato wedges with one third of the olive oil, half the garlic, and half the oregano. Season with half the salt and half the pepper. Spread them into a single layer.
While the potatoes roast, place the chicken breast between two sheets of plastic wrap. Pound to an even 3/4-inch thickness. Rub the chicken with another third of the oil, the remaining garlic and oregano, half the lemon zest, and half the remaining salt and pepper.
Move the potatoes to one side of the pan. Place the chicken on the other side. Return the pan to the oven and roast for 10 minutes.
Toss the asparagus with the remaining oil and the final pinch of salt and pepper. Add the asparagus to the pan in a single layer. Roast for 10 minutes until the chicken reaches 165°F and the potatoes are golden and tender.
Drizzle the lemon juice over the chicken, potatoes, and asparagus, then sprinkle with the remaining lemon zest before plating.

Nutrition

Ingredients

Instructions

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