Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, 1 inch thick, patted dry; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

423 calories

Protein: 48g; 45% of calories
Carbs: 30g; 28% of calories
Fat: 13g; 28% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 400°F and line a half-sheet pan with parchment paper. In a small bowl, whisk together the olive oil, minced garlic, half the salt, and half the black pepper.
Toss the potato pieces with the oil and garlic mixture on the prepared pan. Spread them out with plenty of space between pieces. Roast for 15 minutes.
While the potatoes roast, whisk the lemon juice, dried oregano, and the remaining salt and pepper in the same bowl. Coat the chicken breast thoroughly with this mixture.
Push the potatoes to one side of the pan and flip them. Place the chicken on the other side. Roast until the potatoes are golden and the thickest part of the chicken reads 165°F, about 20 to 25 minutes.
Remove the pan from the oven. Let the chicken rest for 5 minutes before slicing. Serve the sliced chicken with the roasted potatoes and garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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

More dinner recipes