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; 5 oz Yukon Gold potatoes, cut into 1/2-inch pieces; 3.5 oz broccoli florets; 1 tbsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 1/2 lemon, half sliced into rounds, half for juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

452 calories

Protein: 44g; 38% of calories
Carbs: 36g; 30% of calories
Fat: 17g; 32% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with one third of the olive oil, one third of the salt, and half the oregano. Spread them into a single layer.
Roast the potatoes until they are starting to soften, about 15 minutes. While they roast, whisk half of the remaining oil with the garlic, black pepper, the rest of the oregano, and another third of the salt. Rub this mixture over the chicken breast.
Move the potatoes to one side of the pan. Place the broccoli on the empty side and toss with the remaining oil and a pinch of the salt. Nestled the chicken among the broccoli and top it with the lemon slices. Roast until the chicken is cooked through. Done when internal temperature is 165°F.
Let the chicken rest for 5 minutes. Squeeze the juice from the remaining lemon half over the chicken and vegetables. Garnish with fresh parsley and serve.

Nutrition

Ingredients

Instructions

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