Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 1-inch thickness; 6 oz yukon gold potatoes, cut into 1/2-inch pieces; 3.5 oz broccoli florets, cut into bite-size pieces; 2 tsp extra virgin olive oil; 2 tsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

460 calories

Protein: 51g; 43% of calories
Carbs: 38g; 32% of calories
Fat: 13g; 25% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potato pieces with one-third of the olive oil and a pinch of the salt. Spread them into an even layer.
Roast the potatoes for 10 minutes until they begin to soften. Meanwhile, in a small bowl, whisk together the remaining olive oil, lemon zest, minced garlic, oregano, pepper, and the remaining salt.
Rub two-thirds of the garlic-herb mixture over the chicken breast. Toss the broccoli florets with the remaining mixture in the same bowl.
Push the potatoes to the edges of the hot pan. Place the chicken in the center and scatter the broccoli in the open spaces. Roast for 15 to 18 minutes until the chicken is cooked through and the broccoli is tender. Done when opaque in the center, 165°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Drizzle the lemon juice over the chicken, potatoes, and broccoli. Slice the chicken and serve everything together with any pan juices.

Nutrition

Ingredients

Instructions

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