Name: Lemon herb chicken with potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 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 olive oil; 1/2 tsp lemon zest; 2 tsp lemon juice; 1 clove garlic, minced; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

442 calories

Protein: 43g; 38% of calories
Carbs: 30g; 27% of calories
Fat: 18g; 35% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a large bowl, whisk together the olive oil, lemon zest, dried oregano, salt, and black pepper. Add the potato pieces and toss until well coated.
Spread the potatoes onto a half-sheet pan in a single layer. Roast for 10 minutes while you prepare the chicken.
Place the chicken breast in the same large bowl used for the potatoes and toss to coat with any remaining herb oil. Move the potatoes to the sides of the pan and place the chicken in the center. Roast for 18 to 22 minutes more. Done when opaque in the center and potatoes are fork-tender, 165°F.
Remove the pan from the oven. In a small bowl, mix the lemon juice, minced garlic, and chopped parsley. Drizzle the mixture over the chicken and potatoes while they are hot. Let the chicken rest for 5 minutes before slicing.

Nutrition

Ingredients

Instructions

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