Name: Lemon herb roasted chicken with potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 6 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/4 tsp black pepper; 1 oz lemon, half sliced into rounds, half for juice; 4 oz asparagus, trimmed

Nutrition

Per serving

445 calories

Protein: 46g; 40% of calories
Carbs: 39g; 34% of calories
Fat: 13g; 26% of calories

Ingredients

9 items

6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness
6 oz Yukon Gold potatoes, cut into 3/4-inch pieces
2 tsp extra virgin olive oil
2 cloves garlic, minced
¾ tsp fresh rosemary, finely chopped
½ tsp salt
¼ tsp black pepper
1 oz lemon, half sliced into rounds, half for juice
4 oz asparagus, trimmed

Instructions

Prep 15 min · Cook 35 min

Heat the oven to 400°F. While the oven heats, prep the chicken, potatoes, and aromatics.
On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, and half the pepper. Spread them out and roast for 15 minutes.
Move the potatoes to one side. Add the chicken to the pan and toss with the remaining olive oil, salt, pepper, garlic, and rosemary. Arrange the lemon slices over the chicken. Return to the oven and roast for 10 minutes.
Add the asparagus to the pan and toss with the pan juices. Roast until the chicken is opaque in the center and the potatoes are golden, about 10 to 12 minutes. Done when opaque in the center, 165°F.
Remove the pan from the oven. Squeeze the juice from the remaining lemon half over everything and serve.

Nutrition

Ingredients

Instructions

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