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 and pounded to 1-inch thickness; 6 oz baby Yukon Gold potatoes, halved or quartered into 1-inch pieces; 3.5 oz asparagus, trimmed; 2 tsp olive oil; 1/2 tsp lemon zest; 1 tbsp lemon juice; 2 cloves garlic, minced; 2 1/2 tsp fresh thyme, leaves stripped; 1 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

457 calories

Protein: 50g; 43% of calories
Carbs: 36g; 31% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with one third of the olive oil and one third of the salt. Arrange them cut-side down on one side of the pan and roast for 10 minutes.
While the potatoes roast, in a small bowl, whisk the lemon zest, garlic, and thyme with another third of the olive oil, another third of the salt, and the black pepper. Rub this mixture over the chicken breast.
When the potatoes have roasted for 10 minutes, place the chicken breast on the other side of the pan. Roast for 12 minutes. Meanwhile, toss the asparagus with the remaining olive oil and salt.
Add the asparagus to the pan in a single layer with space between the spears. Roast for 8 to 10 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are tender when pierced with a knife.
Transfer the chicken to a plate and let it rest for 5 minutes. Drizzle the lemon juice over the chicken, potatoes, and asparagus before serving.

Nutrition

Ingredients

Instructions

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