Name: Lemon herb chicken with potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 6 oz Yukon Gold potatoes, cut into 1/2-inch wedges; 2 tsp olive oil; 2 tsp lemon juice; 1/2 tsp lemon zest; 3/4 tsp garlic powder; 1 1/2 tsp dried basil; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped; 1/4 lemon, cut into wedges

Nutrition

Per serving

430 calories

Protein: 49g; 44% of calories
Carbs: 33g; 30% of calories
Fat: 13g; 26% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic powder, basil, oregano, salt, and pepper.
In a bowl, toss the potato wedges with two thirds of the herb oil until evenly coated. Spread the potatoes onto a half-sheet pan in a single layer. Rub the remaining herb oil over the chicken breast and place it on the pan beside the potatoes. Roast for 25 to 30 minutes, checking the chicken at 22 minutes. Done when opaque in the center, 165°F.
When the chicken reaches its safe temperature and the potatoes are golden and fork-tender, remove the pan from the oven. Let the chicken rest for 5 minutes, then slice. Plate the chicken and potatoes, sprinkling the fresh parsley over the top. Serve with lemon wedges for squeezing.

Nutrition

Ingredients

Instructions

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