Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 7 oz Yukon Gold potatoes, cut into 3/4-inch wedges; 2 tsp extra virgin olive oil; 2 tsp lemon juice; 1 tbsp fresh thyme, minced; 1 tsp fresh rosemary, minced; 2 cloves garlic, minced; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

445 calories

Protein: 49g; 43% of calories
Carbs: 36g; 32% of calories
Fat: 13g; 25% of calories

Ingredients

9 items

7 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness
7 oz Yukon Gold potatoes, cut into 3/4-inch wedges
2 tsp extra virgin olive oil
2 tsp lemon juice
1 tbsp fresh thyme, minced
1 tsp fresh rosemary, minced
2 cloves garlic, minced
½ tsp salt
½ tsp black pepper

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. In a small bowl, combine the thyme, rosemary, garlic, pepper, and most of the salt. On a quarter-sheet pan, toss the potato wedges with half the olive oil and a pinch of salt. Spread them in a single layer and roast for 10 minutes.
While the potatoes roast, rub the chicken breast with the remaining olive oil and the herb mixture. Move the potatoes to one side of the pan and place the chicken on the other side. Roast for 20 to 25 minutes until the chicken is firm and the potatoes are tender. Done when opaque in the center, 165°F.
Remove the pan from the oven. Drizzle the lemon juice over the chicken and potatoes. Let the chicken rest for 5 minutes before serving with the roasted potato wedges.

Nutrition

Ingredients

Instructions

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