Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 6 oz Yukon Gold potatoes, cut into 1/2-inch wedges; 4 oz green beans, trimmed; 1 tbsp extra virgin olive oil; 1/2 tsp lemon zest; 1 tbsp lemon juice; 1/4 tsp garlic powder; 1 1/2 tsp dried basil; 1/2 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together the lemon zest, garlic powder, dried basil, two-thirds of the oil, half the salt, and half the pepper.
Toss the potato wedges in the oil and herb mixture until well coated. Spread the potatoes onto one side of a half-sheet pan, placing them cut-side down. Roast for 10 minutes.
Carefully place the chicken breast on the other side of the pan. Drizzle any remaining herb oil from the bowl over the chicken. Return the pan to the oven and roast for 8 minutes.
In the same bowl used for the oil mixture, toss the green beans with the rest of the oil and a pinch of salt. Arrange the beans in a single layer on the pan. Roast for 12 minutes until the chicken reaches its safe temperature. Done when opaque in the center, 165°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Slice the chicken against the grain. Plate the chicken with the potatoes and green beans, drizzle with lemon juice and any pan juices, and season with the remaining salt and pepper.

Nutrition

Ingredients

Instructions

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