Name: Lemon herb chicken and potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry, 1 inch thick; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

463 calories

Protein: 49g; 41% of calories
Carbs: 32g; 27% of calories
Fat: 17g; 32% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, half the pepper, and the oregano. Roast for 10 minutes.
Stir the potatoes and move them to one side of the pan. Place the chicken on the other side. Rub the chicken with the remaining oil, salt, and pepper. Roast for 18 to 22 minutes until the chicken is opaque in the center and the potatoes are golden and tender. Done when opaque in the center, 165°F.
While the chicken roasts, mix the lemon juice, lemon zest, minced garlic, and parsley in a small bowl. When the pan comes out of the oven, drizzle the lemon mixture over the chicken and potatoes. Let the chicken rest for 2 minutes before slicing.

Nutrition

Ingredients

Instructions

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