Lemon Herb Roasted Chicken Breast
Mediterranean-style roasted chicken with cherry tomatoes and baby potatoes.
This is the kind of recipe that makes a Tuesday night feel like a Mediterranean holiday. Chicken breasts marinated in lemon, garlic, oregano and thyme, roasted alongside baby potatoes and cherry tomatoes on a single sheet pan. Just 40 minutes from fridge to table, with 35g of protein and only 450 kcal per serving.
Ingredients
Serves 2
- 2 chicken breasts (~300g)
- 1 lemon, juiced and zested
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and freshly ground black pepper
- 200g baby potatoes, halved
- 200g cherry tomatoes
Method
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Preheat the oven to 200°C (180°C fan). Pat the chicken breasts dry and score the surface with 3 shallow cuts to help the marinade penetrate.
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In a small bowl, whisk together the olive oil, lemon juice and zest, garlic, oregano, thyme, salt and pepper. Pour over the chicken and let it marinate for at least 10 minutes (or up to 2 hours in the fridge).
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Spread the baby potatoes and cherry tomatoes on a large sheet pan. Drizzle with a little olive oil and season with salt. Nestle the marinated chicken breasts among the vegetables.
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Roast for 25-30 minutes, until the chicken reaches an internal temperature of 75°C (165°F) and the potatoes are golden and tender.
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Let the chicken rest for 5 minutes before slicing. Spoon the pan juices and roasted tomatoes over the top to serve.
Nutrition (per serving)
| Calories | 450 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 12 g |
| Fat | 22 g |
| Fiber | 3 g |
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