Name: Lemon Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup asparagus; 4 oz baby potatoes; 1 tbsp extra virgin olive oil; 1 clove garlic; 1 tsp dried oregano; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon zest; 1 tbsp lemon juice

Nutrition

Per serving

486 calories

Protein: 49g; 40% of calories
Carbs: 29g; 23% of calories
Fat: 20g; 37% of calories

Instructions

Prep 10 min · Cook 22 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Halve the baby potatoes and place them on one side of the sheet, tossing them with half of the olive oil, sea salt, and black pepper.
Mince the garlic and combine it in a small bowl with the remaining olive oil, dried oregano, lemon zest, and a pinch of salt and pepper.
Rub the garlic-herb mixture over the chicken breast and place it on the baking sheet next to the potatoes.
Roast the chicken and potatoes for 12 minutes.
While roasting, trim the woody ends off the asparagus.
Remove the pan from the oven, add the asparagus to the remaining space, and return to the oven for another 8 to 10 minutes until the chicken reaches 165°F and the asparagus is tender-crisp.
Drizzle the fresh lemon juice over the entire tray before serving to brighten all the flavors.

Nutrition

Ingredients

Instructions

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