Name: Lemon herb roasted chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 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; 2 tsp olive oil; 2 tsp lemon juice; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/2 tsp black pepper; 3/4 tsp lemon zest; 3.5 oz asparagus, trimmed

Nutrition

Per serving

430 calories

Protein: 44g; 41% of calories
Carbs: 36g; 33% of calories
Fat: 13g; 27% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, salt, pepper, and half the lemon zest.
Toss the potato wedges in the bowl with half the herb oil until well coated. Spread the potatoes on one side of a half-sheet pan in a single layer. Place the chicken breast on the other side and brush with a small amount of the remaining oil. Roast for 15 minutes.
Arrange the asparagus on the pan. Drizzle the asparagus with the remaining herb oil. Roast for 10 to 15 minutes more until the chicken reaches its safe temperature and potatoes are tender when pierced with a fork. Done when opaque in the center and potatoes are tender, 165°F.
Remove the pan from the oven. Transfer the chicken to a board and let it rest for 5 minutes before slicing. Plate the chicken with the potatoes and asparagus. Spoon any juices from the pan over the chicken and potatoes, then sprinkle with the remaining lemon zest.

Nutrition

Ingredients

Instructions

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