Name: Lemon chicken with roasted potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry, 1-inch thick; 6 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 3.5 oz broccoli florets, cut into bite-size pieces; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1/2 lemon, cut into wedges; 2 cloves garlic, minced; 1 1/4 tsp dried basil; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. On a half-sheet pan, toss the diced potatoes with one third of the olive oil, one third of the salt, and half the black pepper. Spread them into an even layer.
Roast the potatoes for 15 minutes. Meanwhile, in a small bowl, whisk half of the remaining olive oil with the lemon juice, minced garlic, dried basil, oregano, and half of the remaining salt and pepper. Rub this mixture all over the chicken breast.
Carefully flip the potatoes with a spatula and push them to one side of the pan. Place the chicken breast on the other side. Toss the broccoli florets with the remaining olive oil and salt, then add them to the pan. Leave space between all components.
Roast for 18 to 22 minutes until the broccoli is charred, the potatoes are tender, and the chicken is cooked through. Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes before slicing. Sprinkle the lemon zest over the entire pan and finish with a squeeze from the lemon wedge. Serve with the remaining lemon wedges on the side.

Nutrition

Ingredients

Instructions

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