Name: Lemon 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 and pounded to 1-inch thickness; 6 oz Yukon Gold potatoes, cut into 1/2-inch pieces; 3.5 oz green beans, trimmed; 1 tbsp olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 tsp dried basil; 1 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

479 calories

Protein: 44g; 36% of calories
Carbs: 39g; 32% of calories
Fat: 18g; 32% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 425°F. Place the chicken breast between two sheets of plastic wrap and pound it to a uniform 1-inch thickness.
In a small bowl, mix two-thirds of the olive oil with the garlic, dried basil, lemon zest, half the salt, and half the black pepper to make a paste. Rub this mixture all over the chicken breast.
On a half-sheet pan, toss the potatoes with half of the remaining oil and a pinch of salt. Move the potatoes to the edges and place the chicken in the center. Roast for 12 minutes.
Toss the green beans with the remaining oil, one-third of the lemon juice, and the remaining salt and pepper. Add them to the sheet pan in a single layer around the chicken. Done when reaches 165°F and potatoes are golden.
Remove the pan from the oven. Immediately drizzle the remaining lemon juice over the chicken and vegetables while they are hot.

Nutrition

Ingredients

Instructions

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