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 breast, cut into 1-inch pieces; 6 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 2 tsp extra virgin olive oil; 1 1/2 tbsp lemon juice; 1 tsp lemon zest; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

427 calories

Protein: 49g; 44% of calories
Carbs: 32g; 30% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F and place a half-sheet pan inside. In a large bowl, whisk together the olive oil, half the lemon juice, the lemon zest, dried oregano, salt, and black pepper.
Add the diced potatoes to the bowl and toss to coat. Carefully remove the hot pan from the oven and spread the potatoes in a single layer with space between them. Roast for 10 minutes.
Add the chicken pieces and minced garlic to the remaining oil mixture in the bowl and toss to coat.
When the potatoes have roasted for 10 minutes, pull the pan and add the chicken and garlic. Return the pan to the oven and roast for 15 to 18 minutes, flipping halfway through, until the potatoes are golden and the chicken is browned. Done when opaque in the center, 165°F.
Squeeze the remaining lemon juice over the hot chicken and potatoes and garnish with fresh parsley before serving.

Nutrition

Ingredients

Instructions

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