Name: Garlic herb roasted chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, 1-inch-thick, patted dry; 6 oz Yukon Gold potatoes, 3/4-inch chunks; 3.5 oz green beans, trimmed; 1 tbsp extra virgin olive oil; 2 cloves garlic, finely minced; 1 1/2 tsp dried basil; 1 tsp dried thyme; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

477 calories

Protein: 44g; 36% of calories
Carbs: 38g; 32% of calories
Fat: 17g; 32% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, finely minced garlic, dried basil, dried thyme, salt, and black pepper.
Toss the potato chunks with two-thirds of the garlic herb oil directly on a half-sheet pan. Spread them into a single layer and roast for 10 minutes.
While the potatoes roast, rub the remaining herb oil all over the chicken breast. When the potatoes are done with their first roast, move them to the sides of the pan and add the chicken to the center. Add the green beans to the pan and toss them with the potatoes and the oil already on the pan.
Roast the chicken and vegetables for 20 to 25 minutes. The chicken is done when the thickest part reaches 165°F and the potatoes are fork-tender.
Remove the pan from the oven and let the chicken rest for 5 minutes. Drizzle the lemon juice over the chicken and vegetables before serving.

Nutrition

Ingredients

Instructions

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