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

Nutrition

Per serving

427 calories

Protein: 48g; 44% of calories
Carbs: 31g; 29% of calories
Fat: 13g; 27% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F. On a quarter-sheet pan, toss the potatoes with half the olive oil and half the salt. In a small bowl, combine the remaining olive oil, garlic, thyme, lemon zest, remaining salt, and pepper. Rub this garlic herb mixture all over the chicken breast.
Spread the potatoes in a single layer on the pan and roast for 10 minutes.
Move the potatoes to the sides of the pan and place the chicken breast in the center. Roast for 20 to 25 minutes, flipping the potatoes once halfway through, until the potatoes are tender and golden and the chicken is cooked through. Done when opaque in the center, 165°F.
Remove from the oven and let the chicken rest for 5 minutes. Drizzle the lemon juice over the chicken and potatoes and garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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