Name: Lemon herb chicken with roasted potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry, 1 inch thick; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 5 oz asparagus, trimmed; 2 1/4 tsp extra virgin olive oil; 3/4 tsp garlic powder; 1 1/2 tsp dried basil; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 1/2 tsp lemon zest

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with one third of the olive oil, one third of the garlic powder, one third of the basil, one third of the salt, and a quarter of the pepper. Arrange in a single layer.
Place the potatoes in the oven and roast for 15 minutes. While they cook, rub the chicken breast with the lemon zest, half the remaining olive oil, half the remaining garlic powder, half the remaining basil, one third of the salt, and half the remaining pepper.
Move the potatoes to one side of the pan and place the chicken in the center. Roast for 8 minutes. While the chicken cooks, toss the asparagus with the remaining olive oil, garlic powder, basil, salt, and pepper.
Place the asparagus on the empty side of the sheet pan. Roast everything together for 10 to 12 minutes until the chicken is cooked through and potatoes are tender. Remove the pan from the oven and drizzle the lemon juice over the chicken and potatoes. Let the chicken rest for 3 minutes before serving. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

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