Name: Lemon herb chicken with potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded or sliced to an even 1-inch thickness; 6 oz baby red potatoes, halved; 2 tsp olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1 tbsp lemon juice; 1/2 tsp lemon zest; 1/2 tsp salt; 1/2 tsp black pepper; 3.5 oz broccoli florets

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. In a small bowl, whisk the olive oil, lemon juice, minced garlic, and rosemary with half the salt and half the pepper.
On a half-sheet pan, toss the halved potatoes with one third of the lemon herb oil. Arrange them cut side down and roast for 10 minutes.
Push the potatoes to the sides. Place the chicken breast in the center and coat it with half of the remaining lemon herb oil. Sprinkle the chicken with a pinch of the remaining salt and pepper. Roast for 10 minutes more.
In the same bowl used for the oil, toss the broccoli florets with the last bit of the lemon mixture. Scatter them onto the pan. Sprinkle any remaining salt and pepper over the whole tray. Roast until the chicken is cooked through and the potatoes are browned, about 12 to 15 minutes. Done when chicken is opaque and 165°F in the center.
Remove the pan from the oven. Sprinkle the lemon zest over the chicken. Let the meat rest on the tray for 5 minutes before slicing and serving with the roasted potatoes and broccoli. Done when potatoes are tender when pierced with a fork.

Nutrition

Ingredients

Instructions

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