Name: Herb-roasted chicken with potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Yukon Gold potato, cut into 1/2-inch wedges; 2 tsp extra virgin olive oil; 1/4 tsp salt; 1/4 tsp black pepper; 1/4 tsp dried parsley; 1 tsp dried thyme; 3.5 oz green beans, trimmed; 5 oz rotisserie chicken meat, shredded; 1 tsp lemon juice

Nutrition

Per serving

495 calories

Protein: 46g; 37% of calories
Carbs: 32g; 26% of calories
Fat: 20g; 37% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potato wedges with 1 1/2 teaspoons of the olive oil, half the dried thyme, half the pepper, and half the salt. Spread them in a single layer.
Roast the potatoes for 20 minutes. While they roast, prepare the green beans and the herbed chicken mixture.
Push the potatoes to one side of the pan. Add the green beans to the empty side and toss with the remaining 1/2 teaspoon of olive oil, the remaining salt, and the remaining pepper. Roast for 10 minutes more until the potatoes are golden and beans are tender.
In a microwave-safe bowl, toss the shredded chicken with the dried parsley and the rest of the thyme. Cover and microwave for 1 minute until warmed through. Done when warmed through, 165°F.
Plate the roasted potato wedges and green beans. Spoon the warm herbed chicken alongside and finish by squeezing the lemon juice over the chicken and beans.

Nutrition

Ingredients

Instructions

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