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, patted dry; 6 oz yukon gold potatoes, cut into 1-inch pieces; 2 tsp extra virgin olive oil; 1 1/2 tbsp lemon juice; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

436 calories

Protein: 49g; 44% of calories
Carbs: 33g; 29% of calories
Fat: 13g; 27% of calories

Instructions

Prep 15 min · Cook 40 min

Preheat your oven to 400°F. While the oven heats, pound the chicken breast to an even 3/4-inch thickness.
In a large bowl, whisk together the olive oil, most of the lemon juice, minced garlic, dried basil, oregano, salt, and pepper. Add the potato pieces and the chicken, tossing to coat. Spread the potatoes alone onto a half-sheet pan. Roast for 15 minutes.
Remove the pan from the oven and push the potatoes to one side. Add the chicken breast to the other side. Roast for 20 to 25 minutes more. Done when opaque in the center and potatoes are tender, 165°F.
Let the chicken rest for 5 minutes. Slice the chicken and serve alongside the potatoes. Drizzle with the remaining lemon juice and sprinkle with fresh parsley.

Nutrition

Ingredients

Instructions

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