Name: Lemon herb chicken with potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 1-inch thickness and patted dry; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 2 tsp olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 5 oz asparagus, trimmed

Ingredients

9 items

7 oz boneless skinless chicken breast, pounded to 1-inch thickness and patted dry
6 oz Yukon Gold potatoes, cut into 1-inch pieces
2 tsp olive oil
2 cloves garlic, minced
¾ tsp fresh rosemary, finely chopped
¾ tsp salt
½ tsp black pepper
1 tbsp lemon juice
5 oz asparagus, trimmed

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with one third of the olive oil, half the salt, and the black pepper. Spread the potatoes in a single layer and roast for 15 minutes.
While the potatoes roast, rub the chicken breast with one third of the olive oil, the rosemary, and a pinch of the remaining salt. In a separate bowl, toss the asparagus with the remaining olive oil and salt.
When the potatoes have roasted for 15 minutes, move them to one side of the pan. Place the chicken on the other side. Roast for 5 minutes.
Add the asparagus to the pan in a single layer. Roast for 10 minutes more until the chicken is opaque and the potatoes are golden. Meanwhile, whisk the remaining minced garlic into the lemon juice. Done when opaque in the center, 165°F.
Remove the pan from the oven. Drizzle the garlic lemon juice over the chicken and vegetables. Let the chicken rest for 5 minutes before slicing and serving alongside the potatoes and asparagus.

Nutrition

Ingredients

Instructions

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