Name: Lemon herb chicken with roasted potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness; 6 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 2 tsp extra virgin olive oil; 3/4 tsp lemon zest; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

431 calories

Protein: 49g; 44% of calories
Carbs: 32g; 29% of calories
Fat: 13g; 27% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon zest, half the lemon juice, minced garlic, dried oregano, salt, and black pepper.
Place the potatoes on a half-sheet pan and toss with half of the oil mixture. Spread into a single layer and roast for 10 minutes.
Move the potatoes to one side of the pan. Place the chicken breast on the other side and brush with the remaining oil mixture. Roast for 18 to 22 minutes until the potatoes are tender and the chicken is opaque in the center. Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes before slicing. Drizzle everything with the remaining lemon juice and garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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