Name: Lemon herb roasted chicken breast
Prep time: 10 min
Cook time: 40 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 wedges; 2 tsp extra virgin olive oil; 2 tsp lemon juice; 1/2 tsp lemon zest; 1 tsp dried oregano; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

422 calories

Protein: 48g; 45% of calories
Carbs: 30g; 28% of calories
Fat: 13g; 27% of calories

Instructions

Prep 10 min · Cook 40 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potato wedges with half the olive oil, half the garlic powder, and a quarter of the salt and black pepper. Spread them into a single layer and roast for 10 minutes.
While the potatoes roast, rub the chicken breast with the remaining olive oil, dried oregano, the rest of the garlic powder, half the remaining salt, and half the remaining black pepper. Add a small squeeze of the lemon juice to the chicken and rub to coat.
When the potatoes have roasted for 10 minutes, flip them and move them to one side of the pan. Place the chicken on the other side. Roast for 20 to 25 minutes until the potatoes are golden and tender and the chicken is opaque in the center. Done when opaque in the center, 165°F.
Let the chicken rest on the pan for 5 minutes. Toss the potatoes with the remaining lemon juice, lemon zest, fresh parsley, and the last of the salt. Plate the chicken alongside the potatoes.

Nutrition

Ingredients

Instructions

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