Name: Lemon herb chicken with potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 7 oz Yukon Gold potatoes, cut into 1-inch cubes; 2 tsp extra virgin olive oil; 2 tsp lemon juice; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder

Nutrition

Per serving

438 calories

Protein: 48g; 43% of calories
Carbs: 34g; 30% of calories
Fat: 13g; 26% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 35 min

Place a half-sheet pan on the lower-middle rack and preheat the oven to 400°F. While the oven heats, cube the potatoes and pound the chicken breast to an even 3/4-inch thickness.
Carefully remove the hot pan. Toss the potatoes with half the olive oil, half the salt, and half the garlic powder. Spread them in a single layer with space between them and roast for 15 minutes.
In a small bowl, whisk the remaining olive oil, half of the lemon juice, remaining salt, remaining garlic powder, half of the oregano, and black pepper. Coat the chicken thoroughly in this mixture.
Toss the potatoes on the pan and move them to one side. Place the chicken on the other side. Roast for 18 to 22 minutes until the potatoes are golden and the chicken reaches its safe temperature. Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes, then slice. Spoon the remaining lemon juice over the chicken and potatoes, garnish with the remaining oregano, and serve.

Nutrition

Ingredients

Instructions

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

More dinner recipes