Name: Lemon herb chicken with potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp fresh rosemary, finely chopped; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

426 calories

Protein: 49g; 45% of calories
Carbs: 32g; 29% of calories
Fat: 13g; 26% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Preheat the oven to 425°F for 10 minutes. While the oven heats, chop the potatoes, garlic, and rosemary.
On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, and the black pepper. Spread them into one layer and roast for 10 minutes.
In a small bowl, mix the remaining olive oil, lemon juice, garlic, rosemary, and the rest of the salt. Push the potatoes to the sides of the pan and place the chicken breast in the center. Brush the herb mixture over the chicken and potatoes. Roast for 15 to 20 minutes. Done when opaque in the center, 165°F.
Let the chicken rest on the pan for 5 minutes. Sprinkle the chopped parsley over the chicken and potatoes before serving.

Nutrition

Ingredients

Instructions

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