Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 6 oz yukon gold potatoes, cut into 1-inch pieces; 3.5 oz asparagus, trimmed, 1/2-inch thick spears; 2 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, chopped; 1 tbsp fresh thyme, chopped; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

451 calories

Protein: 50g; 43% of calories
Carbs: 35g; 31% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, thyme, salt, and black pepper.
Place the chicken breast and potatoes on a half-sheet pan. Drizzle with half of the lemon herb mixture and toss to coat. Arrange in a single layer and roast for 20 minutes.
Add the asparagus to the pan and drizzle with the remaining lemon herb mixture, tossing the vegetables to combine. Roast for 10 minutes more until the asparagus is tender-crisp. 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 serve on a plate with the potatoes and asparagus.

Nutrition

Ingredients

Instructions

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