Name: Lemon herb chicken and potatoes
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 red potatoes, halved; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 1/2 tsp lemon zest

Nutrition

Per serving

431 calories

Protein: 49g; 45% of calories
Carbs: 33g; 30% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. Place the chicken breast between two pieces of plastic wrap and pound to an even 3/4 inch thickness. In a small bowl, whisk the lemon juice and minced garlic; set aside. In a medium bowl, toss the potatoes with half the oil, half the salt, and half the pepper.
Spread the potatoes cut side down on a half-sheet pan. Roast for 10 minutes until they begin to soften.
While potatoes roast, rub the chicken with the remaining oil, salt, pepper, dried basil, oregano, and lemon zest. Push the potatoes to one side of the pan and place the chicken on the other side. Roast for 18 to 22 minutes. Done when the chicken reaches 165°F and potatoes are golden and easily pierced with a fork.
Remove the pan from the oven. Pour the garlic-lemon mixture over the chicken and potatoes. Garnish with chopped parsley. Let the chicken rest for 5 minutes before serving.

Nutrition

Ingredients

Instructions

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