Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 1-inch thickness; 6 oz red potatoes, cut into 1-inch pieces; 4 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 2 1/2 tsp fresh thyme, leaves stripped; 1 tbsp lemon juice; 1 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

448 calories

Protein: 47g; 41% of calories
Carbs: 38g; 33% of calories
Fat: 13g; 26% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 33 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the garlic, half the thyme, half the pepper, and one third of the salt. Spread them into a single layer on one side of the pan.
Roast the potatoes for 10 minutes, stirring once halfway through.
While the potatoes roast, rub the chicken with the remaining olive oil, garlic, thyme, pepper, and another third of the salt.
Add the chicken to the empty side of the pan. Roast for 15 minutes.
Toss the asparagus with the remaining salt and place it in any remaining space on the pan. Roast for 8 to 10 minutes until the asparagus is tender and the chicken is cooked through. Done when opaque in the center, 165°F.
Remove the pan from the oven. Let the chicken rest for 5 minutes. Drizzle the lemon juice over the chicken and vegetables and spoon any remaining pan juices over the top before serving.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes