Name: Lemon Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp extra virgin olive oil; 4 oz baby potatoes; 1 cup asparagus spears; 1 tsp fresh rosemary; 1 tsp fresh thyme; 1 clove garlic; 0.5 whole lemon; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

494 calories

Protein: 50g; 40% of calories
Carbs: 32g; 25% of calories
Fat: 19g; 35% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Wash the baby potatoes and cut them into halves; trim the woody ends off the asparagus spears.
Mince the garlic clove and finely chop the fresh rosemary and thyme leaves.
In a large bowl, toss the chicken breast, halved potatoes, minced garlic, rosemary, and thyme with the olive oil, sea salt, and black pepper until well coated.
Place the chicken and potatoes on the prepared sheet pan in a single layer and roast for 15 minutes.
Slice the half lemon into thin rounds.
Remove the pan from the oven, add the asparagus spears and lemon slices to the tray, and toss the vegetables slightly to coat in the remaining oil.
Return the pan to the oven and roast for an additional 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden.
Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.

Nutrition

Ingredients

Instructions

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