Name: Lemon herb chicken and potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 5 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 5 oz asparagus, trimmed; 1 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried basil; 1/2 tsp salt; 1/4 tsp black pepper; 3/4 tsp lemon zest

Nutrition

Per serving

483 calories

Protein: 42g; 34% of calories
Carbs: 34g; 28% of calories
Fat: 21g; 38% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F with a half-sheet pan inside. In a large bowl, whisk together most of the olive oil, the lemon juice, minced garlic, dried basil, most of the salt, and most of the black pepper. In a small bowl, toss the asparagus with the remaining oil and a pinch each of salt and pepper.
Add the chicken thighs and potatoes to the large bowl, tossing to coat. Carefully remove the hot sheet pan from the oven. Spread the chicken and potatoes in a single layer with space between them. Roast for 15 minutes.
When the timer goes off, flip the potatoes and move them to one side of the pan. Place the asparagus on the other side. Roast for 10 minutes more until the potatoes are browned and the chicken is cooked through. Done when opaque in the center, 175°F.
Plate the chicken and vegetables. Sprinkle the lemon zest over the chicken and spoon any juices from the pan over the top before serving.

Nutrition

Ingredients

Instructions

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