Name: Lemon herb roasted chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry, 3/4 to 1 inch thick; 6 oz red potatoes, cut into 1-inch wedges; 2 tsp olive oil; 3/4 tsp lemon zest; 2 tsp lemon juice; 2 1/2 tsp fresh thyme, chopped; 2 cloves garlic, minced; 1/2 tsp salt; 1/2 tsp black pepper; 4 oz asparagus, trimmed

Nutrition

Per serving

446 calories

Protein: 48g; 42% of calories
Carbs: 36g; 32% of calories
Fat: 13g; 26% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with half the olive oil, a third of the salt, and half the pepper. Spread them out and roast for 10 minutes.
While the potatoes roast, in a small bowl, whisk together the lemon zest, lemon juice, thyme, garlic, half the remaining olive oil, half the remaining salt, and the remaining pepper. Rub this mixture all over the chicken breast.
Move the potatoes to one side of the pan and place the chicken on the other side. Roast for 10 minutes. Meanwhile, toss the asparagus with the remaining olive oil and the rest of the salt.
Add the asparagus to the pan with the chicken and potatoes. Roast for 10 to 12 minutes until the chicken is opaque in the center and the potatoes are tender. Remove from the oven and let the chicken rest for 5 minutes before slicing. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

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