Name: Lemon-Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Chicken breast; 1 bunch Asparagus; 2 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 2 cloves Garlic; 1 tsp Dried oregano; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C) and prepare a large oven-safe skillet or rimmed baking sheet.
Pat the chicken breasts completely dry with paper towels to ensure a golden sear, then season both sides evenly with sea salt, black pepper, and dried oregano.
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, and minced garlic until well combined.
Place the skillet over medium-high heat with a drizzle of oil; once shimmering, sear the chicken for 3-4 minutes per side until a light golden crust forms.
Trim the woody ends off the asparagus and arrange the spears in the skillet around the chicken breasts.
Pour the prepared lemon-garlic oil mixture over the chicken and asparagus, tossing the vegetables slightly to coat them evenly.
Transfer the skillet to the oven and roast for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is crisp-tender.
Remove from the oven, let the chicken rest for 5 minutes to lock in the juices, and garnish with freshly chopped parsley before serving.

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Ingredients

Instructions

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