Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 6 oz Yukon Gold potatoes, diced into 1-inch pieces; 4 oz asparagus, trimmed; 2 1/4 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 2 1/2 tsp fresh thyme, chopped; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

445 calories

Protein: 45g; 39% of calories
Carbs: 38g; 33% of calories
Fat: 14g; 28% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, chopped thyme, salt, and black pepper.
Place the diced potatoes on a half-sheet pan. Toss with half the oil mixture. Spread them in a single layer and roast for 15 minutes.
Move the potatoes to one side of the pan. Stir the minced garlic into the remaining oil mixture. Toss the chicken breast with half the garlic-oil and place on the other side of the pan. Roast for 8 minutes.
Place the asparagus on the pan. Toss with the rest of the garlic-oil. Roast for 10 to 12 minutes until the chicken is cooked through and the asparagus is tender. Done when opaque in the center, 165°F.
Remove from the oven and let the chicken rest for 5 minutes. Drizzle the lemon juice and lemon zest over everything before serving.

Nutrition

Ingredients

Instructions

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