Name: Lemon Herb Roasted Chicken with Asparagus
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup asparagus; 4 oz baby potatoes; 1 tbsp extra virgin olive oil; 1 tbsp fresh rosemary; 1 tbsp fresh thyme; 2 cloves garlic; 0.5 whole lemon; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

498 calories

Protein: 50g; 39% of calories
Carbs: 35g; 27% of calories
Fat: 20g; 35% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 425°F and line a large sheet pan with parchment paper.
Halve the baby potatoes and place them on the pan; toss with 0.5 tbsp of olive oil and half of the rosemary, thyme, salt, and pepper.
Roast the potatoes for 10 minutes to ensure they become golden and tender.
While potatoes roast, trim the woody ends off the asparagus and pat the chicken breast dry with a paper towel.
Mince the garlic and finely chop the remaining herbs.
Move the potatoes to one side of the pan and add the chicken and asparagus; drizzle with the remaining 0.5 tbsp olive oil, garlic, and remaining herbs.
Place thin slices of the lemon over the chicken and asparagus for maximum flavor infusion.
Roast for another 15 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is crisp-tender.
Let the chicken rest for 5 minutes before slicing to maintain its natural juices.

Nutrition

Ingredients

Instructions

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