Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness; 6 oz small Yukon Gold potatoes, halved; 3.5 oz green beans, trimmed; 1 tbsp extra virgin olive oil; 1/2 tsp lemon zest; 1 tsp lemon juice; 2 cloves garlic, minced; 2 1/2 tsp fresh thyme, chopped; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

472 calories

Protein: 45g; 37% of calories
Carbs: 36g; 30% of calories
Fat: 17g; 33% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a large bowl, whisk together the olive oil, lemon zest, minced garlic, thyme, salt, and pepper. Add the chicken and potatoes, tossing to coat. Arrange the chicken and potatoes on a half-sheet pan, placing potatoes cut side down. Roast for 15 minutes.
Toss the green beans in the same bowl with any remaining herb mixture. When the potatoes have roasted for 15 minutes, add the beans to the pan. Continue roasting until the chicken is cooked through and the potatoes are tender, about 15 minutes more. Done when opaque in the center, 165°F.
Remove the pan from the oven. Squeeze the lemon juice over the chicken and vegetables. Let the chicken rest for 5 minutes before slicing. Serve with the roasted vegetables and any juices from the pan.

Nutrition

Ingredients

Instructions

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