Name: Lemon chicken with roasted potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 1-inch thickness; 6 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 3.5 oz asparagus, trimmed; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

432 calories

Protein: 45g; 41% of calories
Carbs: 37g; 33% of calories
Fat: 13g; 26% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 400F. On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, and half the pepper. Spread them in a single layer and roast for 20 minutes.
In a small bowl, whisk the remaining oil, half the lemon juice, lemon zest, garlic, and oregano. Move the potatoes to one side of the pan. Place the chicken in the center. Brush the chicken with most of the lemon-garlic mixture. Roast for 10 minutes.
Add the asparagus to the empty side of the pan. Drizzle the remaining lemon-garlic mixture over the asparagus and potatoes. Roast for 10 to 12 minutes until the chicken reaches its safe temperature and the asparagus is tender. Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes. Drizzle the remaining lemon juice over everything and garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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