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, pounded to 1-inch thickness; 7 oz Yukon Gold potatoes, cut into 1-inch wedges; 2 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped; 1/4 lemon, cut into wedges

Nutrition

Per serving

457 calories

Protein: 50g; 42% of calories
Carbs: 38g; 33% of calories
Fat: 13g; 25% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potato wedges with half the olive oil, half the salt, and half the black pepper. Spread them into a single layer, cut-side down, and roast for 15 minutes until the undersides are golden.
While the potatoes roast, whisk the remaining olive oil, lemon juice, garlic, oregano, and the rest of the salt and pepper in a small bowl. Brush the lemon mixture over both sides of the chicken breast.
When the potatoes are golden on one side, flip them and move them to one side of the pan. Place the chicken on the other side. Roast for 18 to 22 minutes until the chicken is cooked through. Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes before slicing. Serve the chicken and potatoes garnished with fresh parsley and a final squeeze from the lemon wedges.

Nutrition

Ingredients

Instructions

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