Name: Lemon herb roasted chicken
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 3/4-inch pieces; 1 1/2 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp lemon zest; 1 tbsp fresh thyme, chopped; 1/2 tsp fresh rosemary, finely chopped; 1/4 tsp salt; 1/2 tsp black pepper; 2 tsp water; 2 tsp lemon juice; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

436 calories

Protein: 55g; 49% of calories
Carbs: 32g; 28% of calories
Fat: 11g; 22% of calories

Instructions

Prep 15 min · Cook 30 min

Heat the oven to 425°F. In a large bowl, whisk together the olive oil, half the garlic, lemon zest, thyme, rosemary, salt, pepper, and water to create a thin herb paste.
Add the chicken breast to the bowl and rub the herb paste into the meat. Add the potatoes and toss until they are lightly coated.
Spread the chicken and potatoes onto a half-sheet pan in a single layer, ensuring the potatoes have space around them. Roast for 20 minutes, flip the potatoes, and scatter the remaining garlic over them. Roast for 10 to 15 minutes more until the potatoes are tender and golden. Done when opaque in the center, 165°F.
Let the chicken rest on the pan for 3 minutes. Drizzle with lemon juice and garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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