Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 5 oz yukon gold potatoes, diced into half-inch cubes; 5 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 1/2 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. Place the chicken breast between two sheets of plastic wrap and pound to an even 3/4 inch thickness. In a small bowl, whisk together two-thirds of the lemon juice, the lemon zest, minced garlic, dried basil, 1 tsp of the olive oil, and one-third of the salt. Coat the chicken in this marinade.
On a half-sheet pan, toss the diced potatoes with 1 tsp of the olive oil and one-third of the salt. Spread in a single layer and roast for 15 minutes.
Move the potatoes to the edges of the pan. Place the chicken in the center, wiping off loose pieces of garlic. Roast for 8 minutes.
Toss the asparagus with the remaining olive oil, remaining salt, and black pepper. Add to the pan with the chicken and potatoes and roast for 12 minutes. Done when opaque in the center, 165°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Slice the chicken and plate with the roasted potatoes and asparagus. Drizzle the remaining lemon juice over the chicken and vegetables before serving.

Nutrition

Ingredients

Instructions

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

More dinner recipes