Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 3.5 oz green beans, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/2 tsp black pepper; 1 oz lemon, half sliced into rounds, half kept for juice

Ingredients

9 items

6 oz boneless skinless chicken breast, patted dry
6 oz Yukon Gold potatoes, cut into 3/4-inch pieces
3½ oz green beans, trimmed
2 tsp extra virgin olive oil
2 cloves garlic, minced
¾ tsp fresh rosemary, finely chopped
½ tsp salt
½ tsp black pepper
1 oz lemon, half sliced into rounds, half kept for juice

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 400°F. In a small bowl, whisk together half the olive oil, half the garlic, the rosemary, half the salt, and the pepper. Toss the potatoes on a half-sheet pan with this herb oil. Roast for 10 minutes.
Move the potatoes to one side. Place the chicken breast in the center. Whisk the remaining garlic and half of the remaining oil, then rub it over the chicken. Season the chicken with the rest of the salt and place the lemon slices on the pan beside it. Roast for 10 minutes.
Toss the green beans with the very last of the olive oil and scatter them onto the pan. Roast for 12 to 15 minutes more until the potatoes are browned and the chicken reaches its safe temperature. Done when opaque in the center and potatoes are tender, 165°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Squeeze the remaining lemon juice over the chicken, potatoes, and beans. Transfer everything to a plate, spooning any juices from the pan over the chicken.

Nutrition

Ingredients

Instructions

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