YOUR SOLIN GENERATED RECIPE
Juicy Lemon-Herb Baked Chicken with Roasted Asparagus
Savor a vibrant, aromatic dish featuring succulent lemon-herb marinated baked chicken paired with tender roasted asparagus and served alongside light, perfectly roasted red potatoes for a balanced medley of flavors. This dish delivers a delightful union of zesty lemon, fresh herbs, and a hint of garlic, all enveloped in the warmth of olive oil, making each bite as nourishing as it is delicious.
INGREDIENTS
6 oz Chicken Breast (170g)
8 Asparagus Spears (134g)
2 tsp Extra Virgin Olive Oil (9g)
0.5 cup diced Red Potato (80g)
1 tbsp Lemon Juice (15g)
1 Garlic Clove (3g)
2 tbsp Fresh Herbs (Thyme & Rosemary, chopped)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together the lemon juice, olive oil, minced garlic, and chopped fresh herbs. Season with salt and pepper.
Place the chicken breast in a baking dish and pour half of the lemon-herb mixture over it, ensuring it’s well-coated. Let it marinate for at least 15 minutes if time permits.
Cut the red potato into small, even cubes and toss with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet.
Arrange the asparagus spears on a separate baking sheet or alongside the potatoes if space allows, drizzling with a little olive oil and seasoning with salt and pepper.
Place the chicken in the oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
At the same time, roast the red potatoes and asparagus for about 15-20 minutes until tender and lightly browned, stirring halfway through.
Once cooked, drizzle any remaining lemon-herb mixture over the chicken and plate with the roasted asparagus and potatoes. Serve hot.