Name: Lemon herb roasted chicken with 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 and cut into 1 1/2-inch pieces; 5 oz Yukon Gold potatoes, cut into 1-inch pieces; 4 oz broccoli florets; 1 1/2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 1/2 tsp lemon zest

Nutrition

Per serving

430 calories

Protein: 51g; 46% of calories
Carbs: 35g; 31% of calories
Fat: 11g; 23% of calories

Instructions

Prep 15 min · Cook 30 min

Heat the oven to 425°F. On a half-sheet pan, toss the chicken breast, potatoes, oil, oregano, salt, and pepper until well coated. Spread everything into a single layer. Roast for 15 minutes.
Remove the pan from the oven. Add the broccoli florets and minced garlic to the pan, tossing with the existing juices to coat. Return the pan to the oven and roast for 15 minutes more until the potatoes are tender and the chicken reaches its safe temperature. Done when opaque in the center, 165°F.
Drizzle the lemon juice and lemon zest over the chicken and vegetables. Toss once more while hot to coat and plate immediately.

Nutrition

Ingredients

Instructions

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