Name: Lemon Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 3 oz baby red potatoes; 1 cup asparagus spears; 0.75 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.5 tsp lemon zest; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

461 calories

Protein: 55g; 47% of calories
Carbs: 25g; 21% of calories
Fat: 17g; 32% 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.
Halve the baby red potatoes and mince the garlic clove.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.
Place the chicken breast and halved potatoes on the prepared sheet pan. Drizzle with two-thirds of the lemon-herb dressing and toss to coat evenly.
Roast in the preheated oven for 15 minutes.
While the chicken and potatoes roast, trim the woody ends off the asparagus spears.
Remove the pan from the oven, add the asparagus, and drizzle with the remaining dressing.
Return the pan to the oven and roast for an additional 10 minutes, or 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 alongside the vegetables.

Nutrition

Ingredients

Instructions

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