Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry, 1 inch thick; 6 oz Yukon Gold potatoes, cut into 1/2-inch wedges; 4 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 2 1/2 tsp fresh thyme, leaves stripped; 2 tsp lemon juice; 3/4 tsp lemon zest; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

428 calories

Protein: 45g; 41% of calories
Carbs: 36g; 33% of calories
Fat: 13g; 27% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potato wedges with half the olive oil and a pinch of the salt and pepper. Arrange in a single layer and roast for 10 minutes.
In a small bowl, whisk together the remaining olive oil, garlic, thyme, lemon juice, lemon zest, and the rest of the salt and pepper.
When the potatoes have roasted for 10 minutes, move them to one side of the pan. Place the chicken breast on the other side. Brush or drizzle the chicken with most of the lemon herb mixture. Roast for 10 minutes.
Add the asparagus to the pan, drizzle with the remaining herb mixture, and toss to coat. Roast for 10 to 12 minutes until the chicken is cooked through and the potatoes are golden. Done when opaque in the center, 165°F.
Let the chicken rest on the pan for 5 minutes before slicing. Serve the chicken with the potatoes and asparagus.

Nutrition

Ingredients

Instructions

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