Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 6 oz Yukon gold potatoes, cut into 1-inch pieces; 3.5 oz green beans, trimmed; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 1/2 tsp lemon zest

Nutrition

Per serving

473 calories

Protein: 44g; 36% of calories
Carbs: 38g; 31% of calories
Fat: 17g; 32% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. Place the chicken breast between two sheets of plastic wrap and pound to an even 3/4-inch thickness. On a large rimmed baking sheet, toss the potatoes with one third of the olive oil and a pinch of salt and pepper. Roast for 15 minutes.
While the potatoes roast, combine half the remaining olive oil, minced garlic, dried basil, oregano, lemon zest, and the rest of the salt and pepper in a small bowl to form a paste. Rub the paste all over the chicken breast to coat.
In a bowl, toss the green beans with the final third of the olive oil and a tiny pinch of salt. Remove the baking sheet from the oven and push the potatoes to one side. Add the chicken breast and the green beans to the sheet. Roast for 18 to 20 minutes until the vegetables are tender. Done when opaque in the center, 165°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Squeeze the lemon juice over the chicken, potatoes, and beans before serving.

Nutrition

Ingredients

Instructions

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