Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 3.5 oz green beans, trimmed; 2 tsp extra virgin olive oil; 1 clove garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 2 tsp lemon juice; 1/2 tsp lemon zest; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

456 calories

Protein: 50g; 43% of calories
Carbs: 36g; 31% of calories
Fat: 14g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, salt, and black pepper. If the chicken breast is very thick at one end, pound it gently until it is about 1 inch thick throughout.
Place the potatoes on a half-sheet pan and toss with half of the oil and herb mixture. Spread them out and roast for 10 minutes.
Push the potatoes to one side of the pan. Place the chicken breast and green beans on the other side. Drizzle the remaining oil mixture over the chicken and beans, tossing the beans to coat. Ensure everything sits in a single layer with space between the pieces. Roast for 18 to 22 minutes. Done when opaque in the center, 165°F.
Remove the pan from the oven. Immediately drizzle the lemon juice and sprinkle the lemon zest over the chicken. Let the chicken rest on the pan for 5 minutes before serving.

Nutrition

Ingredients

Instructions

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