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; 12 spears asparagus; 4 oz baby potatoes; 1 tbsp extra virgin olive oil; 0.5 whole lemon; 2 cloves garlic; 1 tsp fresh rosemary; 1 tsp fresh thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

438 calories

Protein: 39g; 34% of calories
Carbs: 36g; 31% of calories
Fat: 18g; 35% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F and line a large sheet pan with parchment paper.
Halve the baby potatoes and place them on the sheet pan, tossing with 0.5 tbsp of olive oil and half of the salt and pepper.
Roast the potatoes for 10 minutes to give them a head start on browning.
While the potatoes are roasting, finely mince the garlic and chop the fresh rosemary and thyme.
Rub the chicken breast with the remaining 0.5 tbsp of olive oil, minced garlic, rosemary, and thyme.
Remove the pan from the oven, move the potatoes to one side, and place the chicken breast and trimmed asparagus spears on the empty space.
Squeeze the juice from the lemon half over the chicken and asparagus, then sprinkle everything with the remaining salt and pepper.
Return the pan to the oven and roast for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

Nutrition

Ingredients

Instructions

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