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

Nutrition

Per serving

478 calories

Protein: 50g; 41% of calories
Carbs: 37g; 31% of calories
Fat: 15g; 28% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the halved potatoes with 1 teaspoon of the olive oil, half the rosemary, and a pinch of the salt.
Spread the potatoes in a single layer and roast for 15 minutes. Meanwhile, in a small bowl, whisk the remaining rosemary, 1 teaspoon of olive oil, lemon juice, minced garlic, pepper, and most of the remaining salt.
Coat the chicken breast in the lemon mixture, tucking the garlic pieces underneath the meat. Move the potatoes to one side of the pan and place the chicken on the other. Roast for 10 minutes. Toss the asparagus with the remaining 1/2 teaspoon of oil and a pinch of salt.
Add the asparagus to the pan and roast for 8 to 10 minutes more until the asparagus is tender and the chicken is cooked through. Done when opaque in the center and potatoes are fork-tender, 165°F.
Let the chicken rest for 5 minutes before slicing. Plate the chicken with the potatoes and asparagus, then spoon over any pan juices.

Nutrition

Ingredients

Instructions

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