Name: Lemon herb chicken with potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and sliced to 1-inch thickness; 6 oz baby Yukon Gold potatoes, halved; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp fresh rosemary, finely chopped; 1 tbsp fresh thyme, finely chopped; 1 tsp lemon zest; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

426 calories

Protein: 48g; 45% of calories
Carbs: 32g; 29% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. On a half-sheet pan, toss the halved potatoes with half the olive oil, rosemary, thyme, salt, and pepper. Arrange the potatoes cut side down. Roast for 10 minutes.
While the potatoes roast, toss the chicken with the remaining olive oil, lemon zest, and garlic in a bowl. When the potatoes have roasted for 10 minutes, move them to the sides of the pan and place the chicken in the center.
Roast for 20 to 22 minutes until the potatoes are tender and golden and the chicken is cooked through. Done when opaque in the center, 165°F.
Drizzle the lemon juice over the chicken and potatoes. Let the chicken rest for 5 minutes before slicing it. Plate the chicken with the potatoes.

Nutrition

Ingredients

Instructions

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