Name: Lemon herb roasted chicken and vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 6 oz red potatoes, cut into 3/4-inch pieces; 1 1/2 medium carrots, sliced into 1/4-inch rounds; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried thyme; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 lemon, half sliced into rounds, half for juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

458 calories

Protein: 45g; 38% of calories
Carbs: 44g; 37% of calories
Fat: 13g; 25% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. While the oven heats, prep the vegetables and pound the chicken breast to a uniform thickness.
In a large bowl, toss the potatoes and carrots with half the olive oil, half the salt, and half the pepper. Spread them onto a half-sheet pan in a single layer with space between the pieces. Roast for 15 minutes.
While the vegetables roast, combine the remaining oil, garlic, dried basil, thyme, lemon juice, remaining salt, and remaining pepper in the same bowl. Coat the chicken breast thoroughly in the herb mixture.
Move the vegetables to the edges of the pan to make room. Place the chicken breast in the center and top with lemon slices. Roast for 20 to 25 minutes until the chicken is cooked through and the vegetables are tender. Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes before slicing. Transfer the chicken and vegetables to a plate and sprinkle with fresh parsley.

Nutrition

Ingredients

Instructions

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