Name: Lemon herb chicken with red potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 6 oz red potatoes, cut into 3/4-inch pieces; 2 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 2 1/2 tsp fresh thyme, chopped; 1/2 tsp fresh rosemary, chopped; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp fresh parsley, chopped; 1/2 tsp lemon zest

Nutrition

Per serving

432 calories

Protein: 49g; 44% of calories
Carbs: 32g; 29% of calories
Fat: 13g; 27% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F and line a half-sheet pan with parchment paper.
In a small bowl, whisk the olive oil, lemon juice, garlic, thyme, rosemary, salt, and pepper. On the prepared pan, toss the potatoes with half the dressing. Spread them in a single layer and roast for 12 minutes.
While the potatoes roast, place the chicken breast between two sheets of plastic wrap. Pound the chicken to an even 1-inch thickness. Coat the chicken with the remaining dressing.
Move the potatoes to one side of the pan and flip them. Add the chicken to the other side. Roast for 18 to 22 minutes until the potatoes are tender and golden at the edges and the chicken is opaque in the center. Done when opaque in the center, 165°F.
Let the chicken rest on the pan for 5 minutes. Transfer the chicken and potatoes to a plate, sprinkle with fresh parsley and lemon zest, and serve.

Nutrition

Ingredients

Instructions

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