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Baked Lemon Herb Chicken with Roasted Potatoes

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Total Time 40 minutes
Servings: 1
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 6 oz boneless skinless chicken breast
  • 1 cup baby potatoes halved
  • 1 tbsp olive oil
  • 1 clove garlic minced
  • 1 tbsp lemon juice
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 cup green beans trimmed
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 400°F.
  2. Toss the halved baby potatoes with half the olive oil, salt, and pepper on a baking sheet.
  3. Roast the potatoes for 15 minutes.
  4. Meanwhile, whisk together remaining olive oil, garlic, lemon juice, thyme, and rosemary in a small bowl.
  5. Season the chicken breast with salt and pepper, then brush with the lemon herb mixture.
  6. Add the chicken and green beans to the baking sheet with the potatoes.
  7. Roast for an additional 18 to 20 minutes until the chicken reaches 165°F internally and the potatoes are golden.
  8. Let the chicken rest for 5 minutes before slicing.
  9. Plate the chicken with the roasted potatoes and green beans.

Notes

Baby potatoes and green beans are both budget produce staples that roast on the same sheet pan as the chicken, meaning one pan and one oven cycle covers the entire dinner.