Name: Garlic 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; 5 oz red potatoes, halved or quartered into 1-inch pieces; 4 oz green beans, trimmed; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice

Nutrition

Per serving

464 calories

Protein: 44g; 37% of calories
Carbs: 36g; 30% of calories
Fat: 17g; 32% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. If the chicken breast is thicker than 1 inch, pound it to a 1-inch thickness. On a half-sheet pan, toss the potatoes with a third of the olive oil and a pinch of the salt. Roast for 10 minutes.
In a small bowl, mix the garlic, dried basil, dried thyme, black pepper, and half of the remaining salt with another third of the olive oil. Rub this mixture all over both sides of the chicken breast.
Move the potatoes to one side of the pan. Place the chicken and the green beans on the other side. Drizzle the green beans with the remaining oil and a final pinch of salt. Roast until the chicken reaches 165°F and the vegetables are tender, 18 to 22 minutes.
Let the chicken rest for 5 minutes. Squeeze the lemon juice over the chicken and vegetables. Slice the chicken and plate it with the potatoes and green beans.

Nutrition

Ingredients

Instructions

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