Name: Lemon herb chicken with potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 6 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 2 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 3.5 oz asparagus, trimmed

Ingredients

9 items

6 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness
6 oz Yukon Gold potatoes, cut into 3/4-inch pieces
2 tsp extra virgin olive oil
1 tbsp lemon juice
2 cloves garlic, minced
2 tsp dried oregano
¼ tsp salt
½ tsp black pepper
3½ oz asparagus, trimmed

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. In a small bowl, whisk the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Place the potatoes on a half-sheet pan and toss with half of the lemon herb mixture to coat.
Arrange the potatoes in a single layer and roast for 10 minutes. While the potatoes roast, coat the chicken breast and asparagus with the remaining lemon herb mixture in the small bowl.
Remove the pan from the oven. Move the potatoes to the edges and place the chicken breast in the center. Return the pan to the oven and roast for 15 minutes.
Remove the pan from the oven again. Arrange the asparagus around the chicken. Return to the oven and roast for 8 to 10 minutes more until the chicken is opaque in the center and the potatoes are tender. Done when opaque in the center, 165°F.
Let the chicken rest on the pan for 5 minutes. Slice the chicken against the grain. Plate the chicken alongside the roasted potatoes and asparagus and spoon any remaining juices from the pan over the top.

Nutrition

Ingredients

Instructions

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