Name: Lemon Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 1 bunch Asparagus; 0.5 tbsp Olive oil; 1 medium Lemon; 2 cloves Garlic; 1 tsp Dried rosemary; 0.5 tsp Sea salt; 0.25 tsp Black pepper

Nutrition

Per serving

347 calories

Protein: 43g; 47% of calories
Carbs: 22g; 24% of calories
Fat: 12g; 29% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Trim the woody ends off the asparagus and pat the chicken breast dry with a paper towel.
Mince the garlic and zest half of the lemon into a small bowl, then slice the remaining lemon into thin rounds.
In the small bowl, whisk together the olive oil, minced garlic, lemon zest, dried rosemary, sea salt, and black pepper.
Place the chicken breast and asparagus on the prepared sheet pan, ensuring they are in a single layer.
Drizzle the herb oil mixture over the chicken and asparagus, tossing the vegetables and brushing the chicken to coat thoroughly.
Place the lemon rounds on top of the chicken and asparagus.
Roast in the oven for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly charred.
Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately.

Nutrition

Ingredients

Instructions

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