Name: Lemon herb chicken and potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1-inch pieces; 3/4 medium russet potato, cut into 3/4-inch cubes; 2 tsp olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

451 calories

Protein: 50g; 43% of calories
Carbs: 36g; 32% of calories
Fat: 13g; 26% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper.
In a bowl, toss the potatoes with the oil, the salt, and half the black pepper. Spread them onto the sheet pan and roast for 15 minutes.
While the potatoes roast, in the same bowl, toss the chicken with about two-thirds of the lemon juice, the lemon zest, garlic, dried basil, oregano, and the remaining pepper.
When the potatoes are done with their first roast, add the seasoned chicken to the pan. Roast for 15 to 18 minutes, stirring once halfway through, until the potatoes are tender and browned at the edges and the chicken is opaque in the center. Done when opaque in the center, 165°F.
Squeeze the remaining lemon juice over the hot chicken and potatoes, then sprinkle with the fresh parsley before serving.

Nutrition

Ingredients

Instructions

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