Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 6 oz yukon gold potatoes, cut into 1 inch pieces; 5 oz broccoli florets, cut into bite sized pieces; 2 tsp olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finced chopped; 3/4 tsp lemon zest; 1 tbsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F with a half-sheet pan inside. Pound the chicken breast to an even 3/4 inch thickness. In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, lemon zest, salt, and pepper.
Carefully remove the hot pan from the oven. Toss the potatoes with 1 teaspoon of the herb oil and spread them in a single layer on one side of the pan. Roast for 10 minutes.
While the potatoes roast, rub the chicken breast with 1/2 teaspoon of the herb oil. Toss the broccoli with the remaining herb oil. When the potatoes have roasted for 10 minutes, add the chicken to the center of the pan and the broccoli to the other side. Roast for 15 to 20 minutes until the chicken is firm and the potatoes are browned. Done when opaque in the center, 165°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Squeeze the lemon juice over the chicken and broccoli. Slice the chicken against the grain and plate it with the potatoes and broccoli.

Nutrition

Ingredients

Instructions

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