Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 1-inch thickness and patted dry; 6 oz yukon gold potatoes, cut into 1-inch pieces; 2 tsp extra virgin olive oil; 1/4 tsp garlic powder; 1/2 tsp dried parsley; 1/2 tsp salt; 1/4 tsp black pepper; 1 oz lemon, zested and cut into wedges

Nutrition

Per serving

420 calories

Protein: 49g; 45% of calories
Carbs: 31g; 29% of calories
Fat: 13g; 27% of calories

Ingredients

8 items

7 oz boneless skinless chicken breast, pounded to 1-inch thickness and patted dry
6 oz yukon gold potatoes, cut into 1-inch pieces
2 tsp extra virgin olive oil
1/4 tsp garlic powder
1/2 tsp dried parsley
1/2 tsp salt
1/4 tsp black pepper
1 oz lemon, zested and cut into wedges

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk the olive oil with the lemon zest, garlic powder, dried parsley, salt, and black pepper. Place the potato pieces on one side of a half-sheet pan. Toss them with half of the herb oil until coated, then spread them in a single layer.
Place the pan in the oven and roast the potatoes for 15 minutes. While they roast, coat the chicken breast with the remaining herb oil.
Remove the pan from the oven. Flip the potatoes and move them to one side. Place the chicken breast on the other side of the pan. Return the pan to the oven and roast until the chicken is cooked through and the potatoes are golden and fork-tender. Done when 165°F in the thickest part.
Remove the pan from the oven and squeeze one lemon wedge over the hot chicken and potatoes. Let the chicken rest for 5 minutes before slicing. Serve with the remaining lemon wedges on the side.

Nutrition

Ingredients

Instructions

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