Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry, 1 inch thick; 6 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 1 tbsp extra virgin olive oil; 2 tsp lemon juice; 2 cloves garlic, minced; 2 1/2 tsp fresh thyme, leaves stripped; 1/2 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/4 tsp black pepper; 3/4 tsp lemon zest

Nutrition

Per serving

446 calories

Protein: 43g; 38% of calories
Carbs: 31g; 27% of calories
Fat: 18g; 35% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. While the oven heats, in a small bowl, mix two thirds of the olive oil with the garlic and half the salt. In the same bowl or another, mash the remaining oil with the lemon zest, thyme, rosemary, and black pepper into a paste.
On a half-sheet pan, toss the potatoes with the garlic and oil mixture until coated. Spread them in a single layer with space between them. Roast for 15 minutes, stirring once halfway through.
Rub the herb paste onto the chicken breast. Push the potatoes to the sides of the pan and place the chicken in the center. Return to the oven and roast for 18 to 22 minutes until the chicken is opaque and the potatoes are golden and tender. Done when opaque in the center, 165°F.
Transfer the chicken to a plate to rest. If the potatoes need more color, return the pan to the oven for 5 minutes. Squeeze the lemon juice over the chicken and potatoes and serve.

Nutrition

Ingredients

Instructions

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