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, patted dry, 1 inch thick; 6 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 3.5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1 tbsp fresh thyme, chopped; 1/2 tsp fresh rosemary, chopped; 1 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

458 calories

Protein: 50g; 43% of calories
Carbs: 37g; 32% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, thyme, and rosemary. Set the herb mixture aside.
On a half-sheet pan, toss the potatoes with two-thirds of the olive oil, half the salt, and half the pepper. Spread them in a single layer and roast for 10 minutes.
Push the potatoes to one side of the pan. Place the chicken breast on the pan. Rub the chicken with the remaining olive oil and season with half of the remaining salt and pepper. Brush half of the herb mixture over the chicken. Return the pan to the oven and roast for 10 minutes.
Add the asparagus to the pan. Season the asparagus with the remaining salt and pepper. Drizzle the remaining herb mixture over the asparagus and chicken. Roast until the chicken reaches 165°F and the potatoes are tender and golden, about 10 to 12 minutes.
Remove the pan from the oven. Let the chicken rest on the pan for 5 minutes before serving to keep it juicy.

Nutrition

Ingredients

Instructions

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