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, 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 tbsp lemon juice; 2 1/2 tsp fresh thyme, leaves stripped; 1/4 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 5 oz broccoli florets; 1/4 cup water

Nutrition

Per serving

433 calories

Protein: 47g; 41% of calories
Carbs: 37g; 33% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small baking dish, toss the potatoes with half the olive oil, half the salt, and the pepper. Roast for 10 minutes.
In a small bowl, whisk 2 teaspoons of the lemon juice with the remaining olive oil, thyme, and garlic powder. Rub the chicken with this mixture and the remaining salt. Move the potatoes to the sides of the baking dish and place the chicken in the center. Roast for 20 to 25 minutes, until the potatoes are golden and the chicken is done. Done when 165°F and potatoes are tender.
Remove the dish from the oven and let the chicken rest under foil. Place the broccoli and water in a small saucepan over medium-high heat. Cover and steam for 5 minutes until tender. Drain the water and toss the broccoli with a pinch of the remaining lemon juice.
Slice the chicken crosswise. Plate the chicken with the potatoes and broccoli. Drizzle the remaining lemon juice and any juices from the baking dish over the chicken and potatoes.

Nutrition

Ingredients

Instructions

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