Name: Lemon herb chicken with 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; 6 oz baby Yukon Gold potatoes, halved; 2 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 2 1/2 tsp fresh thyme, leaves stripped; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

430 calories

Protein: 49g; 44% of calories
Carbs: 31g; 29% of calories
Fat: 13g; 27% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. Pound the chicken breast to an even 3/4-inch thickness. In a small bowl, whisk together the olive oil, half the lemon juice, the minced garlic, thyme, salt, and pepper.
Toss the halved potatoes with half of the oil mixture on a half-sheet pan. Arrange them cut side down in a single layer. Roast for 10 minutes.
Move the potatoes to one side. Place the chicken on the pan and coat with the remaining oil mixture, ensuring the garlic is tucked under or on top of the meat. Roast for 20 to 25 minutes until the potatoes are fork-tender. Done when opaque in the center, 165°F.
Remove the pan from the oven. Let the chicken rest for 5 minutes. Drizzle the remaining lemon juice over the chicken and potatoes, then top with fresh parsley.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes