Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potatoes, cut into 1-inch chunks; 2 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 4 oz green beans, trimmed; 1 cup water

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the oregano, the black pepper, and a quarter of the salt. Roast for 15 minutes, flipping once halfway.
Pound the chicken breast until it is 1 inch thick. Toss the chicken with the remaining oil, oregano, and another quarter of the salt. Move the potatoes to the sides of the pan and place the chicken in the center. Roast for 13 to 15 minutes more.
Stir the minced garlic onto the pan with the potatoes and roast for 5 minutes more until the chicken is opaque in the center and the potatoes are golden. Done when opaque in the center, 165°F.
While the chicken finishes, bring the water to a boil in a small pot. Add the green beans to a steamer basket, cover, and steam for 5 to 6 minutes until tender. Toss with the remaining salt and a splash of the lemon juice.
Transfer the chicken to a plate and let it rest for 5 minutes. Stir the remaining lemon juice into the hot pan, scraping up any browned bits. Slice the chicken and serve alongside the potatoes and green beans, spooning the pan sauce over the top.

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Ingredients

Instructions

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