Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness and patted dry; 5 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 3.5 oz green beans, trimmed; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp fresh thyme, leaves stripped; 1/2 tsp fresh rosemary, finely chopped; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

463 calories

Protein: 45g; 38% of calories
Carbs: 34g; 29% of calories
Fat: 17g; 33% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, lemon zest, half the lemon juice, thyme, rosemary, salt, and pepper. Set aside a spoonful of this herb oil for the beans.
Place the potatoes on a half-sheet pan. Drizzle with half of the remaining herb oil and toss to coat thoroughly. Spread in a single layer and roast for 10 minutes.
Mix the minced garlic into the herb oil left in the bowl. Rub this garlic-herb oil over the chicken breast. Move the potatoes to one side of the pan and place the chicken on the other. Roast for 15 minutes.
Toss the green beans with the reserved spoonful of herb oil. Add them to the pan in a single layer. Roast until the chicken reaches 165°F, the potatoes are browned and crisp, and the beans are tender, about 10 to 12 minutes more.
Remove the pan from the oven. Drizzle the remaining lemon juice over the chicken and vegetables. Let the chicken rest for 5 minutes before slicing and serving.

Nutrition

Ingredients

Instructions

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