Name: Lemon herb chicken with potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 6 oz baby Yukon Gold potatoes, halved; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp fresh rosemary, chopped; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice; 1/2 tsp lemon zest

Nutrition

Per serving

423 calories

Protein: 48g; 45% of calories
Carbs: 31g; 29% of calories
Fat: 13g; 27% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the garlic, half the rosemary, half the salt, and half the pepper. Arrange the potatoes cut-side down on one side of the pan.
Rub the chicken breast with the remaining oil, garlic, rosemary, salt, and pepper. Place it on the other side of the pan. Roast for 25 to 30 minutes until the chicken is cooked through and potatoes are tender. Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes. Drizzle the lemon juice over the chicken and potatoes, then sprinkle with the lemon zest before serving.

Nutrition

Ingredients

Instructions

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