Name: Juicy lemon herb roasted chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 5 oz green beans, trimmed; 2 tsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 2 tbsp water

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. In a small bowl, whisk the olive oil, lemon juice, dried oregano, half the salt, and half the pepper. Toss the potatoes on a half-sheet pan with half of the lemon-oil mixture. Roast for 10 minutes.
Move the potatoes to one side of the pan. Place the chicken breast on the other side. Brush the chicken with the remaining lemon-oil mixture. Roast until the chicken is cooked through and the potatoes are golden. Done when reaches 165°F in the thickest part.
When the chicken has 5 minutes left, stir the minced garlic into the potatoes. In a microwave-safe bowl, combine the green beans and water. Cover and microwave on high for 5 minutes until tender-crisp. Done when beans are bright green and tender.
Remove the pan from the oven and let the chicken rest for 5 minutes before slicing. Drain the green beans and season them with the remaining salt and pepper. Serve the sliced chicken and golden potatoes alongside the green beans, drizzling any pan juices over the meat. Done when potatoes are tender when pierced.

Nutrition

Ingredients

Instructions

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