Name: Sheet pan lemon herb chicken
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 olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

430 calories

Protein: 49g; 44% of calories
Carbs: 31g; 29% of calories
Fat: 13g; 27% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Preheat the oven to 400°F. If the chicken breast is thicker than 1 inch at the wide end, pound it gently to a uniform thickness. On a half-sheet pan, toss the potato pieces with half the olive oil, half the salt, and half the black pepper.
Spread the potatoes into a single layer and roast for 15 minutes. While they roast, whisk together the remaining olive oil, lemon juice, minced garlic, and dried oregano in a small bowl.
Move the potatoes to one side of the pan and place the chicken on the other side. Pour the lemon mixture over both. Season the chicken with the rest of the salt and pepper. Roast for 15 to 20 minutes until the potatoes are tender and the chicken is opaque. Done when opaque in the center, 165°F.
Let the chicken rest on the pan for 5 minutes. Slice the chicken and serve alongside the potatoes, garnished with fresh parsley.

Nutrition

Ingredients

Instructions

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