Lemon Herb Chicken and Potatoes
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How Plus works- 520
- CALORIES
- 49g
- PROTEIN
- 47g
- CARBS
- 15g
- FAT
Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.
Ingredients
- 190g (6.5 oz) chicken breast
- 250g (9 oz) baby potatoes, halved
- 2 tsp (10ml) olive oil
- 15ml (1 tbsp) lemon juice
- 1/2 lemon, sliced into rounds
- 2 garlic cloves (6g), crushed
- 1 sprig rosemary, 3 sprigs thyme
- 1/2 tsp fine salt, 1/4 tsp black pepper
- 1 tsp salt, for the potato water
9 ingredients, each with the gram weight the macros above were computed from.
Method
- Heat the oven to 200C / 400F (fan 180C / 350F). Parboil the halved potatoes in salted water for 8 min - a knife should meet slight resistance.
- Drain them into a colander and shake it hard for 10 seconds, until the cut faces look scuffed and floury. Those roughed-up edges are what turn into crunch.
- Toss the potatoes with the oil, garlic, rosemary and thyme and spread them cut-side down on the tray.
- Roast 15 min on their own - potatoes need the head start.
- Season the chicken, lay it on the tray with the lemon rounds on top, and roast 18-20 min more.
- Check the chicken reads 74C / 165F at the thickest point. If the potatoes need more colour, lift the chicken out and give them 5 min longer.
- Squeeze the lemon juice over, rest the chicken 5 min, then slice and spoon the pan juices back over everything.
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How Plus worksTip: shake the parboiled potatoes until they look damaged. That rough starchy surface is the entire mechanism behind a crunchy roast potato.
EquipmentRoasting tray, pan for parboiling, colander
KitBaking sheetLarge potColander
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KeepsFridge 3 days. Reheat in a hot oven or air fryer 6-8 min - a microwave will make the potatoes soft and sad.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.