Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 1-inch thickness; 5 oz Yukon Gold potatoes, cut into 1-inch pieces; 4 oz green beans, trimmed; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1 tbsp fresh thyme, leaves stripped; 1/2 tsp salt; 1/2 tsp black pepper; 3/4 tsp lemon zest; 1 tbsp lemon juice

Nutrition

Per serving

463 calories

Protein: 44g; 37% of calories
Carbs: 36g; 30% of calories
Fat: 17g; 32% of calories

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, rosemary, thyme, salt, black pepper, and lemon zest.
Place the potatoes on a half-sheet pan. Drizzle with half the herb oil mixture and toss to coat. Spread them out and roast for 15 minutes.
Carefully move the potatoes to the sides of the pan. Place the chicken and green beans in the center. Add the garlic and the remaining herb oil to the pan and toss everything together. Arrange in a single layer with the chicken in the middle. Roast for 20 to 22 minutes. Done when opaque in the center, 160°F.
Remove the pan from the oven. Squeeze the lemon juice over the chicken and vegetables. Let the chicken rest on the pan for 5 minutes before serving to reach its final temperature. Done when opaque and firm, 165°F.

Nutrition

Ingredients

Instructions

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