Name: Lemon herb roasted chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

423 calories

Protein: 49g; 45% of calories
Carbs: 30g; 28% of calories
Fat: 13g; 28% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F. Place the chicken breast between two pieces of plastic wrap and pound it to an even 1-inch thickness. In a small bowl, whisk together the olive oil, lemon zest, minced garlic, and rosemary.
On a half-sheet pan, toss the potatoes with half the oil mixture and half the salt and pepper. Spread them into an even layer and roast for 10 minutes.
Rub the remaining oil mixture onto the chicken breast, pressing the herbs and garlic in well, and season with the rest of the salt and pepper. Move the potatoes to the sides of the pan and nestle the chicken in the center. Roast for 15 to 18 minutes. Done when opaque in the center, 165°F.
Remove the pan from the oven. Drizzle the lemon juice over the potatoes and chicken. Let the chicken rest for 5 minutes, then slice it against the grain. Serve the sliced chicken alongside the potatoes, spooning any pan juices over the top. Done when potatoes are tender and browned at the edges.

Nutrition

Ingredients

Instructions

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