Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potatoes, cut into 1-inch chunks; 1 1/2 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

443 calories

Protein: 55g; 49% of calories
Carbs: 32g; 28% of calories
Fat: 12g; 23% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
Add the chicken breast and potato chunks to the bowl and toss to coat. Arrange everything in a single layer on a half-sheet pan. Roast for 30 to 35 minutes until the potatoes are tender and the chicken is cooked through. Done when opaque in the center, 165°F.
Transfer the chicken and potatoes to a plate and sprinkle with the fresh chopped parsley.

Nutrition

Ingredients

Instructions

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