Name: Lemon herb chicken and potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and cut into 1-inch pieces; 6 oz Yukon Gold potatoes, cut into 3/4-inch chunks; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/4 tsp black pepper; 3/4 tsp lemon zest; 1 tbsp lemon juice; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

425 calories

Protein: 49g; 45% of calories
Carbs: 31g; 29% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potato chunks with half the olive oil and half the salt. Spread them into a single layer and roast for 15 minutes.
While the potatoes roast, in a medium bowl, toss the chicken pieces with the remaining olive oil, the rest of the salt, the black pepper, and the lemon zest.
When the potatoes are finished with their first roast, move them to one side of the pan and add the chicken pieces to the other. Roast for 10 minutes. Add the minced garlic and chopped rosemary to the pan, tossing them quickly with the chicken and potatoes. Roast for 5 minutes more. Done when opaque in the center and potatoes are fork-tender, 165°F.
Drizzle the lemon juice over the hot chicken and potatoes and toss to coat. Garnish with the fresh parsley before serving.

Nutrition

Ingredients

Instructions

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