Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 5 oz asparagus, trimmed; 2 tsp olive oil; 1 1/2 tbsp lemon juice; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1/2 tsp salt; 1/2 tsp black pepper

Ingredients

9 items

6 oz boneless skinless chicken breast, patted dry
6 oz Yukon Gold potatoes, cut into 3/4-inch pieces
5 oz asparagus, trimmed
2 tsp olive oil
1½ tbsp lemon juice
2 cloves garlic, minced
1½ tsp dried basil
½ tsp salt
½ tsp black pepper

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. Place the chicken breast between two sheets of plastic wrap and pound to an even 1-inch thickness. In a small bowl, whisk together the olive oil, half the lemon juice, minced garlic, dried basil, half the salt, and half the pepper.
Toss the chopped potatoes on a half-sheet pan with one-third of the lemon-herb mixture. Spread them in a single layer and roast for 10 minutes.
Carefully move the potatoes to one side of the pan. Place the chicken in the center and brush with half of the remaining lemon-herb mixture. Return the pan to the oven and roast for 10 minutes.
Add the asparagus to the empty side of the pan and drizzle with the last of the lemon-herb mixture. Roast for 10 to 12 minutes until the chicken is opaque in the center and the potatoes are tender when pierced with a fork. If the chicken finishes early, remove it to a plate and keep warm while the vegetables finish. Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes. Slice the chicken against the grain. Plate the chicken with the potatoes and asparagus. Spoon any pan juices over the top, then finish with the remaining lemon juice and a pinch of the remaining salt and pepper.

Nutrition

Ingredients

Instructions

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