Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 4 oz green beans, trimmed; 2 tsp olive oil; 1 1/2 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp water

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a large bowl, whisk together the olive oil, three-quarters of the lemon juice, the minced garlic, oregano, and half the pepper. Transfer one-third of this mixture to a small ramekin and set it aside. Toss the potato pieces and half the salt into the remaining mixture in the bowl until well coated.
Spread the potatoes onto a half-sheet pan in a single layer. Roast for 15 minutes. While the potatoes roast, ensure the chicken breast is about 1 inch thick, pounding it if needed. Rub the chicken with the reserved lemon mixture, the remaining salt, and the rest of the pepper.
Remove the pan from the oven and move the potatoes to one side. Place the chicken breast on the empty side. Return the pan to the oven and roast for 18 to 22 minutes until the thickest part of the chicken is opaque. Done when opaque in the center, 165°F.
While the chicken rests for 5 minutes, place the green beans and water in a microwave-safe dish. Cover tightly and microwave for 4 to 5 minutes until tender. Drain the water and toss the beans with the remaining lemon juice and a pinch of salt.
Serve the lemon herb chicken and roasted potatoes alongside the steamed green beans.

Nutrition

Ingredients

Instructions

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