Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 1-inch thickness and patted dry; 6 oz yukon gold potatoes, cut into 1-inch pieces; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 tbsp fresh thyme, leaves removed; 1/2 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

431 calories

Protein: 48g; 44% of calories
Carbs: 32g; 29% of calories
Fat: 13g; 27% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. Place the potatoes on a half-sheet pan and toss with half the olive oil and a pinch of the salt. Spread them into a single layer.
Roast the potatoes for 15 minutes while you prepare the chicken mixture.
In a small bowl, whisk together the remaining olive oil, two-thirds of the lemon juice, the lemon zest, garlic, thyme, rosemary, black pepper, and the rest of the salt to create a paste. Rub the paste all over the chicken breast.
When the potatoes have roasted for 15 minutes, remove the pan from the oven. Push the potatoes to one side and flip them. Place the chicken on the other side. Return the pan to the oven and roast for 20 to 25 minutes. Done when opaque in the center, 165°F.
Check the chicken with an instant-read thermometer. Once it reaches 165°F, remove the pan from the oven. Drizzle the remaining lemon juice over the chicken and potatoes. Let the chicken rest for 5 minutes before slicing.

Nutrition

Ingredients

Instructions

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