Name: Lemon herb chicken with potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry, pounded to 1-inch thickness; 6 oz Yukon Gold potatoes, cut into 1/2-inch wedges; 2 tsp extra virgin olive oil; 2 tsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper; 5 oz asparagus, trimmed; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

446 calories

Protein: 45g; 40% of calories
Carbs: 39g; 35% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potato wedges with half the olive oil, half the salt, and the black pepper. Spread them out in a single layer and roast for 15 minutes.
While the potatoes roast, in a small bowl, whisk together the remaining olive oil, lemon juice, lemon zest, garlic, and oregano. Rub this mixture over the chicken breast.
Move the potatoes to one side of the pan. Place the chicken breast on the other side. Return the pan to the oven and roast for 10 minutes.
Add the asparagus to the pan, tossing it quickly in any pan juices. Season the chicken and asparagus with the remaining salt. Roast for 10 to 12 minutes more 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. Plate the chicken alongside the potatoes and asparagus, then garnish everything with fresh parsley.

Nutrition

Ingredients

Instructions

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