Name: Lemon herb roasted chicken and potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry, 1-inch thick; 6 oz Yukon Gold potatoes, cut into 1-inch wedges; 2 tsp extra virgin olive oil; 2 tsp lemon juice; 2 cloves garlic, minced; 2 tsp dried oregano; 1/4 tsp fine salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped; 1 oz lemon, cut into wedges

Nutrition

Per serving

441 calories

Protein: 49g; 43% of calories
Carbs: 35g; 30% of calories
Fat: 13g; 27% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper. Place the potato wedges on a half-sheet pan and toss with half the oil mixture to coat.
Spread the potatoes in a single layer and roast for 15 minutes, flipping once halfway through, until they start to soften.
Add the chicken breast to the pan. Toss the minced garlic with the remaining oil mixture and pour it over the chicken and potatoes. Arrange the potatoes around the chicken so the garlic is mostly tucked underneath the food to prevent burning.
Roast for 20 to 25 minutes until the potatoes are golden and tender when pierced. Remove from the oven when the chicken reaches an internal temperature of 165°F and is opaque in the center.
Let the chicken rest on the pan for 5 minutes before slicing. Transfer the chicken and potatoes to a plate, garnish with fresh parsley, and serve with lemon wedges.

Nutrition

Ingredients

Instructions

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