Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, cut into 1-inch pieces; 5 oz Yukon gold potatoes, cut into 3/4-inch pieces; 1 1/2 tsp olive oil; 2 cloves garlic, minced; 1 tsp fresh rosemary, finely chopped; 2 tsp lemon juice; 1 tsp lemon zest; 1/4 tsp salt; 1/4 tsp black pepper; 4 oz asparagus, trimmed

Nutrition

Per serving

445 calories

Protein: 56g; 49% of calories
Carbs: 32g; 29% of calories
Fat: 11g; 22% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, lemon zest, half the lemon juice, salt, and black pepper.
Place the chicken and potato pieces on a half-sheet pan. Pour two thirds of the herb oil over them and toss to coat thoroughly, then spread them in a single layer. Roast for 25 minutes.
Add the asparagus to the pan and drizzle with the remaining herb oil. Toss the asparagus to coat, then return the pan to the oven. Roast for 10 minutes more until the potatoes are tender when pierced with a fork and the chicken is opaque. Done when opaque in the center, 165°F.
Remove the pan from the oven. Drizzle the remaining lemon juice over the chicken and vegetables while hot. Let the chicken rest for 5 minutes before serving.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes