Name: Juicy lemon herb roasted chicken
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 1-inch wedges; 5 oz green beans, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1/2 tsp dried parsley; 1 tbsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp lemon zest

Nutrition

Per serving

465 calories

Protein: 47g; 39% of calories
Carbs: 43g; 36% of calories
Fat: 13g; 25% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. In a large bowl, whisk together the olive oil, two-thirds of the lemon juice, the lemon zest, dried basil, dried parsley, salt, and black pepper. Add the potato wedges and toss to coat. Arrange the potatoes on one side of a rimmed half-sheet pan, leaving room for the chicken.
Roast the potatoes alone for 15 minutes. While they roast, toss the chicken breast in the remaining herb mixture left in the bowl.
Remove the pan from the oven and place the chicken breast on the other side. Return to the oven and roast for 8 minutes. Meanwhile, toss the green beans and minced garlic in the bowl to pick up any remaining seasoning.
Remove the pan and scatter the green beans in the empty spaces. Roast for 12 minutes more until the chicken is cooked through and the potatoes are golden and tender. Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes on the pan. Squeeze the remaining lemon juice over everything before serving.

Nutrition

Ingredients

Instructions

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