Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 6 oz red potatoes, cut into 1-inch pieces; 4 oz asparagus, trimmed; 2 1/4 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp dried oregano; 1/4 tsp garlic powder; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

460 calories

Protein: 50g; 43% of calories
Carbs: 35g; 30% of calories
Fat: 14g; 28% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the oil and a pinch of the salt, pepper, oregano, and garlic powder. Roast for 15 minutes.
Push the potatoes to the edges of the pan. Place the chicken in the center. Rub with the remaining oil and seasoning. Roast for 10 minutes.
Place the asparagus on the pan around the chicken. Roast until the potatoes are tender and golden, the asparagus is just tender, and the chicken reaches its safe internal temperature, about 10 to 12 minutes more. Done when 165°F.
Drizzle the lemon juice over the chicken and vegetables while hot. Garnish with fresh parsley. Let the chicken rest for 5 minutes before serving.

Nutrition

Ingredients

Instructions

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