Name: Lemon-herb chicken with roasted 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 a 1-inch thickness; 1 tbsp extra virgin olive oil; 1/2 tsp garlic powder; 1 tsp dried basil; 1/2 tsp salt; 1/2 tsp black pepper; 7 oz Yukon Gold potatoes, cut into half-inch cubes; 2 cloves garlic, minced; 1 1/2 tbsp lemon juice

Nutrition

Per serving

458 calories

Protein: 43g; 37% of calories
Carbs: 37g; 32% of calories
Fat: 17g; 32% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. In a small bowl, whisk together half the olive oil, the garlic powder, dried basil, one quarter of the salt, and half the pepper. Rub the mixture over both sides of the chicken breast.
Toss the potato cubes on a half-sheet pan with the rest of the olive oil and half the remaining salt and pepper. Spread them into an even layer and roast for 15 minutes.
Move the potatoes to the sides of the pan. Place the chicken in the center. Roast for 13 minutes.
Scatter the minced garlic and the rest of the salt and pepper over the potatoes, tossing them together briefly. Roast for 5 to 9 minutes more until the potatoes are tender and the chicken is opaque in the center. Done when opaque in the center, 165°F.
Remove the pan from the oven. Drizzle the lemon juice over the chicken and potatoes. Let the chicken rest for 5 minutes before slicing and serving.

Nutrition

Ingredients

Instructions

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