Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potatoes, diced into half-inch pieces; 3.5 oz green beans, trimmed; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1/2 tsp dried parsley; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. Place the chicken breast between two sheets of plastic wrap and pound it to an even 3/4-inch thickness. In a small bowl, whisk one-third of the olive oil, lemon juice, minced garlic, dried basil, and half the salt and pepper. Rub this mixture over the chicken and let it sit.
On a half-sheet pan, toss the diced potatoes with one-third of the olive oil, the dried parsley, and half of the remaining salt and pepper. Spread in a single layer and roast for 15 minutes.
In the same small bowl used for the chicken, toss the green beans with the remaining olive oil and the last pinch of salt and pepper. Move the potatoes to one side of the pan. Place the chicken and green beans on the other side. Roast for 18 to 22 minutes until the chicken is opaque in the center. Done when opaque in the center, 165°F.
Remove the pan from the oven. Let the chicken rest for 5 minutes before slicing it into strips. Plate the chicken with the potatoes and green beans, spooning any juices from the pan over the top.

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Ingredients

Instructions

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