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; 0.5 cup baby potatoes; 1 cup asparagus; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

394 calories

Protein: 37g; 36% of calories
Carbs: 24g; 24% of calories
Fat: 18g; 40% 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 for easy cleanup.
Halve the baby potatoes and trim the woody ends off the asparagus spears to ensure a tender texture.
Place the chicken breast, halved potatoes, and asparagus in a single layer on the prepared sheet pan.
Drizzle the chicken and vegetables with extra virgin olive oil and fresh lemon juice.
Sprinkle evenly with dried oregano, garlic powder, sea salt, black pepper, and lemon zest.
Toss the vegetables to coat them thoroughly and flip the chicken to ensure it is seasoned on both sides.
Roast for 22 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden.
Let the chicken rest for 3 minutes before slicing to ensure every bite is succulent and juicy.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes