Name: Lemon-herb roasted chicken with potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, patted dry; 6 oz Yukon gold potatoes, cut into 1-inch chunks; 1 tsp olive oil; 2 cloves garlic, minced; 1 tbsp fresh thyme, chopped; 2 tsp lemon juice; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

415 calories

Protein: 55g; 52% of calories
Carbs: 31g; 29% of calories
Fat: 9g; 19% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F for 10 minutes. While the oven heats, combine the minced garlic, chopped thyme, lemon juice, half the olive oil, half the salt, and the black pepper in a small bowl.
Toss the potato chunks on a half-sheet pan with the remaining olive oil and remaining salt. Rub the chicken breast all over with the garlic-herb mixture and nestle it among the potatoes.
Roast for 25 to 30 minutes, flipping the potatoes once halfway through, until the potatoes are tender and the chicken is cooked through. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

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