Name: Lemon herb chicken and potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

455 calories

Protein: 44g; 38% of calories
Carbs: 32g; 27% of calories
Fat: 18g; 34% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat your oven to 400°F. In a small bowl, whisk together the olive oil, lemon zest, dried oregano, salt, and black pepper. Place the potato pieces in the bowl and toss with two-thirds of the oil mixture until well coated.
Spread the potatoes onto a half-sheet pan in a single layer. Roast for 15 minutes. While the potatoes roast, rub the remaining oil mixture over the chicken breast.
Move the potatoes to one side of the pan and place the chicken on the other side. Scatter the minced garlic over the potatoes and toss them gently. Roast for 20 to 22 minutes more. Done when opaque in the center and potatoes are golden, 165°F.
Remove the pan from the oven. Drizzle the lemon juice over the chicken and potatoes while they are hot. Let the chicken rest for 5 minutes, then garnish the plate with fresh parsley.

Nutrition

Ingredients

Instructions

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

More dinner recipes