Name: Lemon herb chicken with potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 3/4 medium russet potato, cut into 1-inch chunks; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried oregano; 1/4 tsp salt; 1/4 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

436 calories

Protein: 49g; 44% of calories
Carbs: 34g; 31% of calories
Fat: 13g; 25% of calories

Instructions

Prep 10 min · Cook 40 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potato chunks with half the oil and a pinch of the salt. Spread them into a single layer and roast for 15 minutes.
While the potatoes roast, toss the chicken breast in a small bowl with the remaining oil, dried basil, dried oregano, and the remaining salt and pepper. Move the potatoes to one side of the pan and place the chicken on the other side. Roast for 15 minutes.
Scatter the minced garlic over the potatoes and chicken. Continue roasting for 5 minutes more until the potatoes are golden and tender and the chicken is cooked through. Done when opaque in the center, 165°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Drizzle the lemon juice over the chicken and potatoes, then sprinkle with the fresh parsley before serving.

Nutrition

Ingredients

Instructions

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