Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry, 1 inch thick; 5 oz red potatoes, cut into 1-inch wedges; 3.5 oz green beans, trimmed; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 2 1/4 tsp fresh thyme, leaves stripped; 1/4 tsp salt; 1/2 tsp black pepper

Ingredients

9 items

6 oz boneless skinless chicken breast, patted dry, 1 inch thick
5 oz red potatoes, cut into 1-inch wedges
3½ oz green beans, trimmed
1 tbsp extra virgin olive oil
1 tbsp lemon juice
2 cloves garlic, minced
2¼ tsp fresh thyme, leaves stripped
¼ tsp salt
½ tsp black pepper

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, half the lemon juice, thyme leaves, salt, and pepper. Set the minced garlic and the remaining lemon juice aside.
Place the potatoes on a half-sheet pan. Drizzle with half the oil mixture and toss to coat. Arrange them in a single layer, cut-side down, leaving space for the chicken in the center. Roast for 10 minutes.
While the potatoes roast, coat the chicken breast with the remaining oil mixture in the bowl. Remove the pan from the oven and place the chicken in the center. Return to the oven and roast for 10 minutes.
In the same small bowl, toss the green beans with the minced garlic and any remaining oil residue. Remove the pan from the oven, flip the potatoes, and spread the green beans around the chicken. Roast for 10 minutes until the chicken reaches 165°F and the potatoes are tender.
Transfer the chicken to a plate to rest for 5 minutes. Drizzle the chicken, potatoes, and beans with the reserved lemon juice and any juices from the pan before serving.

Nutrition

Ingredients

Instructions

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