Name: Herb-roasted chicken and potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz roasted chicken meat, shredded; 6 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 1 1/2 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 g dried thyme; 1 tsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

459 calories

Protein: 44g; 39% of calories
Carbs: 29g; 25% of calories
Fat: 18g; 36% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with the olive oil, dried thyme, half the salt, and half the pepper. Spread them in a single layer and roast for 20 minutes.
While the potatoes roast, shred the chicken meat. Push the potatoes to one side of the pan and add the chicken to the other side. Roast for 5 minutes until the potatoes are tender and the chicken is hot. Done when hot through, 165°F.
Toss the chicken and potatoes together on the pan with the lemon juice, parsley, and the rest of the salt and pepper.

Nutrition

Ingredients

Instructions

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