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 red potatoes, diced into 1-inch pieces; 3.5 oz green beans, trimmed; 2 1/4 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1/2 tsp dried parsley; 1 tbsp lemon juice; 1 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil and a pinch of the salt. Spread in a single layer and roast for 15 minutes.
While potatoes roast, pound the thickest part of the chicken breast to a uniform 1-inch thickness. In a small bowl, whisk the remaining olive oil, lemon juice, dried basil, dried parsley, salt, and pepper. Note: the garlic will be added to this sauce at the very end.
Push the potatoes to one side of the pan. Place the chicken and green beans on the other side. Drizzle half of the herb mixture over the chicken and green beans, tossing the beans to coat. Spread everything in a single layer.
Roast for 10 minutes. Flip the potatoes and stir the green beans, then roast for 10 minutes more until the chicken is opaque in the center. Stir the minced garlic into the remaining sauce in the bowl. Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes before slicing. Arrange the chicken, potatoes, and green beans on a plate. Drizzle the lemon garlic sauce over the chicken and vegetables.

Nutrition

Ingredients

Instructions

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

More dinner recipes