Name: Lemon herb roasted chicken with potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp lemon juice; 1/2 tsp lemon zest

Nutrition

Per serving

455 calories

Protein: 46g; 40% of calories
Carbs: 29g; 25% of calories
Fat: 18g; 35% of calories

Ingredients

9 items

7 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness
6 oz Yukon Gold potatoes, cut into 1-inch pieces
1 tbsp extra virgin olive oil
2 cloves garlic, minced
¾ tsp fresh rosemary, finely chopped
½ tsp salt
¼ tsp black pepper
1 tbsp lemon juice
½ tsp lemon zest

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potato pieces with two-thirds of the olive oil, the chopped rosemary, half the salt, and half the black pepper. Spread them in a single layer with space between pieces.
Roast the potatoes for 10 minutes. While the potatoes roast, combine the remaining olive oil, minced garlic, lemon zest, remaining salt, and remaining pepper in a small bowl. Rub this mixture over all sides of the chicken breast.
When the potatoes are done with their first roast, move them to the edges of the pan and place the seasoned chicken breast in the center. Roast for 18 to 22 minutes more. Done when opaque in the center and the potatoes are golden and fork-tender, 165°F.
Remove the pan from the oven and immediately drizzle the lemon juice over the chicken and potatoes. Let the chicken rest on the pan for 5 minutes before serving.

Nutrition

Ingredients

Instructions

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