Name: Lemon herb sheet-pan chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1/2 tsp dried parsley; 1/4 tsp salt; 1/2 tsp black pepper; 3.5 oz asparagus, trimmed

Nutrition

Per serving

433 calories

Protein: 45g; 41% of calories
Carbs: 37g; 33% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. In a small bowl, whisk together half the olive oil, half the lemon juice, the dried basil, half the salt, and the black pepper. In a separate bowl or on the pan, toss the potatoes with the remaining olive oil and salt.
Spread the potatoes on a half-sheet pan and roast for 10 minutes.
Move the potatoes to the sides of the pan. Place the chicken in the center and brush with the oil and basil mixture. Roast for 10 minutes more, flipping the potatoes once halfway.
Place the asparagus and minced garlic on the pan. Drizzle the remaining lemon juice over the chicken and vegetables. Roast for 8 to 10 minutes more until the potatoes are tender and the chicken reaches its safe temperature. Done when opaque in the center, 165°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Sprinkle the dried parsley over the entire plate before serving.

Nutrition

Ingredients

Instructions

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

More dinner recipes