Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry, 1-inch thick; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 3.5 oz green beans, trimmed; 2 1/4 tsp extra virgin olive oil; 1/4 tsp garlic powder; 1/2 tsp dried parsley; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 3/4 tsp lemon zest

Nutrition

Per serving

465 calories

Protein: 50g; 42% of calories
Carbs: 36g; 30% of calories
Fat: 15g; 28% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, garlic powder, dried parsley, dried thyme, salt, and black pepper.
Place the potatoes on a large rimmed baking sheet and toss with one third of the herb oil mixture. Spread them in a single layer and roast for 15 minutes.
Move the potatoes to one side of the sheet pan. Place the chicken breast in the center. Rub the second third of the herb oil mixture over both sides of the chicken. Roast for 10 minutes.
In the small bowl used for the oil, toss the green beans with the final third of the herb oil. Add them to the open space on the baking sheet. Roast until the chicken is cooked through and the vegetables are tender, about 8 to 12 minutes. Done when thermometer reads 165°F in the thickest part.
Rest the chicken for 5 minutes, then slice. Mix the lemon juice and lemon zest in a small bowl. Plate the chicken, potatoes, and beans, then spoon the lemon mixture over everything.

Nutrition

Ingredients

Instructions

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