Name: Lemon herb chicken with potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 2 tsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 3/4 tsp lemon zest

Nutrition

Per serving

438 calories

Protein: 49g; 44% of calories
Carbs: 34g; 30% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a quarter-sheet pan, toss the potatoes with half the olive oil, half the salt, half the pepper, and all the dried oregano. Spread in a single layer and roast for 12 minutes.
Move the potatoes to the edges of the pan. Place the chicken breast in the center and rub with the remaining oil, salt, and pepper. Return the pan to the oven and roast for 15 minutes.
Sprinkle the minced garlic over the potatoes and toss them slightly. Continue roasting until the potatoes are tender and the chicken is cooked through. Let the chicken rest on a cutting board for 5 minutes. Done when reaches an internal temperature of 165°F.
Slice the chicken. Pour the lemon juice, zest, and parsley onto the pan with the potatoes and toss to scrape up the browned bits. Plate the potatoes next to the sliced chicken.

Nutrition

Ingredients

Instructions

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