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; 6 oz red potatoes, cut into 1-inch pieces; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 2 tsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper; 3/4 tsp lemon zest; 3.5 oz asparagus, trimmed

Nutrition

Per serving

457 calories

Protein: 50g; 43% of calories
Carbs: 36g; 31% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. Place the chicken breast between two pieces of plastic wrap and pound to an even 3/4-inch thickness. On a half-sheet pan, toss the potatoes with half the oil, half the rosemary, half the pepper, and half the salt. Spread into a single layer.
Roast the potatoes for 15 minutes. Meanwhile, in a small bowl, whisk the remaining oil, salt, pepper, and rosemary with the lemon juice, lemon zest, and garlic. Toss the chicken and asparagus in the mixture to coat.
Move the potatoes to one side of the pan. Place the chicken and asparagus on the other side. Return the pan to the oven and roast for 18 to 22 minutes. Done when the chicken is opaque in the center and the potatoes are fork-tender, 165°F.
Remove the pan from the oven when the asparagus is bright green and tender-crisp. Let the chicken rest for 5 minutes, then slice into strips. Plate the chicken alongside the roasted potatoes and asparagus.

Nutrition

Ingredients

Instructions

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