Name: Garlic herb roasted chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 6 oz Yukon Gold potatoes, halved or quartered into 1-inch pieces; 3.5 oz broccoli florets; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 2 1/2 tsp fresh thyme, leaves stripped; 1/2 tsp fresh rosemary, finely chopped; 1 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

458 calories

Protein: 51g; 43% of calories
Carbs: 37g; 31% of calories
Fat: 14g; 26% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, the minced garlic, half the thyme and rosemary, and a third of the salt and pepper. Spread them into one layer with space between the pieces.
Roast the potatoes for 15 minutes. While they roast, toss the chicken and broccoli in a bowl with the remaining oil, herbs, salt, and pepper until evenly coated.
When the potatoes come out, move them to one side of the pan. Place the chicken and broccoli on the other side, ensuring the chicken does not touch the vegetables to allow for roasting. Return the pan to the oven and roast for 15 to 20 minutes. 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 against the grain. Plate the chicken with the potatoes and broccoli, then drizzle the lemon juice over everything before serving.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes