Créé avec l’IA
Lemon Herb Chicken with Roasted Potatoes
40 min 584 kcal par portion Facile
Ingrédients
4 Portions
- Boneless skinless chicken breast170 g
- Baby potatoes200 g
- Olive oil1 tablespoon
- Zucchini100 g
- Lemon juice1 tablespoon
- Garlic1 clove
- Dried oregano1 teaspoon
- Salt0,5 teaspoon
- Black pepper0,25 teaspoon
Instructions
- 1
Preheat the oven to 220°C (425°F). Line a baking sheet or roasting pan with parchment paper.
- 2
Halve the baby potatoes. Cut the zucchini into thick half-moons and mince the garlic clove.
- 3
Combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a small bowl.
- 4
Place the chicken breast and potatoes on the prepared pan. Pour the lemon-herb mixture over them and toss or rub until evenly coated.
- 5
Arrange the potatoes cut-side down around the chicken. Roast for 15 minutes.
- 6
Add the zucchini to the pan, tossing it lightly with the pan juices. Continue roasting for 10–15 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 74°C (165°F).
- 7
Rest the chicken for 5 minutes before slicing. Serve with the roasted potatoes and zucchini, spooning any remaining pan juices over the top.
