Name: Lemon herb roasted chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 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 1/2-inch pieces; 2 tsp olive oil; 1 1/2 tbsp lemon juice; 3/4 tsp garlic powder; 1 1/2 tsp dried basil; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

426 calories

Protein: 49g; 44% of calories
Carbs: 31g; 28% of calories
Fat: 13g; 27% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 400°F. In a mixing bowl, whisk together the olive oil, half the lemon juice, the garlic powder, dried basil, salt, and pepper. Add the potatoes and chicken, tossing to coat everything thoroughly.
Arrange the chicken and potatoes on a half-sheet pan in a single layer, ensuring the potatoes are spread out. Roast for 25 to 30 minutes until the potatoes are tender and golden brown and the chicken is cooked through. Done when opaque in the center, 165°F.
Remove from the oven and let the chicken rest on the pan for 5 minutes. Transfer the chicken and potatoes to a plate, then drizzle the remaining lemon juice over the top before serving.

Nutrition

Ingredients

Instructions

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