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; 6 oz Yukon Gold potatoes, cut into 1/2-inch wedges; 3.5 oz green beans, trimmed; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest, grated; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. Place the chicken breast between two sheets of plastic wrap and pound to an even 3/4-inch thickness. In a small bowl, whisk together the lemon zest, dried basil, dried oregano, half the salt, and the black pepper.
Toss the potato wedges on a half-sheet pan with two-thirds of the olive oil and the remaining salt. Spread them in a single layer and roast for 10 minutes.
Push the potatoes to one side of the pan. Place the chicken on the other side and rub with one-third of the olive oil and the herb mixture. In a bowl, toss the green beans with the remaining oil and the minced garlic, then add them to the pan. Roast until the chicken is cooked through and the potatoes are tender, about 18 minutes. Done when chicken is opaque and firm, 165°F.
Remove the pan from the oven. Let the chicken rest for 5 minutes before slicing it into strips. Drizzle the fresh lemon juice over the chicken and vegetables. Plate the chicken alongside the potatoes and green beans, spooning any pan juices over the top.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes