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-inch pieces; 5 oz asparagus, trimmed; 2 1/4 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 3/4 tsp lemon zest

Nutrition

Per serving

447 calories

Protein: 45g; 40% of calories
Carbs: 38g; 33% of calories
Fat: 14g; 27% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 425°F with a half-sheet pan inside. In a bowl, toss the potatoes with half the olive oil, half the salt, and half the pepper.
Carefully spread the potatoes onto the hot pan in a single layer, leaving space for the chicken later. Roast for 8 minutes.
Pound the chicken breast to an even 1-inch thickness. In the same bowl used for potatoes, whisk the remaining oil, lemon juice, lemon zest, garlic, and oregano with the rest of the salt and pepper. Rub most of this marinade over the chicken.
Flip the potatoes and move them to one side of the pan. Place the chicken in the center. Roast for 10 minutes. Toss the asparagus with the remaining marinade in the bowl.
Add the asparagus to the other side of the pan. Roast until the chicken reaches 165°F and the potatoes are golden and tender when pierced with a fork. Plate the chicken with the potatoes and asparagus.

Nutrition

Ingredients

Instructions

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

More dinner recipes