Name: Lemon herb chicken and potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 2 3/4 tsp olive oil; 1 tbsp lemon juice; 3/4 tsp fresh rosemary, finely chopped; 2 cloves garlic, minced; 1/2 tsp salt; 1/2 tsp black pepper; 5 oz asparagus, trimmed

Nutrition

Per serving

471 calories

Protein: 45g; 38% of calories
Carbs: 39g; 32% of calories
Fat: 16g; 30% of calories

Ingredients

9 items

6 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness
6 oz Yukon Gold potatoes, cut into 1-inch pieces
2¾ tsp olive oil
1 tbsp lemon juice
¾ tsp fresh rosemary, finely chopped
2 cloves garlic, minced
½ tsp salt
½ tsp black pepper
5 oz asparagus, trimmed

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with one third of the olive oil, one third of the salt, and half the rosemary. Roast for 15 minutes.
While potatoes roast, coat the chicken with another third of the olive oil and salt, the rest of the rosemary, and the black pepper. In a separate bowl, toss the asparagus with the remaining olive oil and salt.
Move the potatoes to one side of the pan and place the chicken in the center. Roast for 8 minutes.
Add the asparagus to the pan in a single layer. Roast for 10 to 12 minutes more until the chicken is cooked through and potatoes are tender. Stir the garlic into the lemon juice meanwhile. Done when opaque in the center, 165°F.
Remove the pan from the oven. Drizzle the garlic lemon juice over the chicken and vegetables. Let the chicken rest for 5 minutes before slicing.

Nutrition

Ingredients

Instructions

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