Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 4 oz green beans, trimmed; 1 tsp olive oil; 1 tsp salted butter; 2 cloves garlic, minced; 2 tsp lemon juice; 3/4 tsp lemon zest; 2 1/2 tsp fresh thyme, chopped; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

472 calories

Protein: 51g; 42% of calories
Carbs: 39g; 32% of calories
Fat: 14g; 25% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the garlic, a third of the salt, and half the pepper. Spread them out and roast for 15 minutes.
Move the potatoes to one side. Place the chicken breast (about 1 inch thick) in the center and the beans on the other side. Rub the chicken and beans with the remaining olive oil, another third of the salt, and the rest of the pepper. Roast for 15 to 20 minutes until the chicken is cooked through. Done when opaque in the center, 165°F.
While the chicken rests for 5 minutes, combine the butter and remaining garlic in a small bowl and microwave for 30 seconds. Whisk in the lemon juice, lemon zest, thyme, and the remaining salt.
Arrange the chicken, potatoes, and green beans on a plate. Spoon the lemon garlic butter over the chicken and vegetables.

Nutrition

Ingredients

Instructions

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