Name: Lemon-Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 1 tbsp olive oil; 1 bunch asparagus; 0.5 whole lemon; 2 cloves garlic; 1 tsp dried rosemary; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

472 calories

Protein: 59g; 49% of calories
Carbs: 15g; 13% of calories
Fat: 21g; 38% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Pat the chicken breast dry with a paper towel and place it on one side of the prepared baking sheet.
Trim the woody ends off the asparagus and place the spears on the other side of the baking sheet.
In a small bowl, whisk together the olive oil, minced garlic, dried rosemary, sea salt, and black pepper.
Drizzle the herb oil over both the chicken and the asparagus, tossing the asparagus to coat and rubbing the oil into the chicken.
Slice the half lemon into thin rounds and place them on top of the chicken and asparagus.
Roast in the oven for 20 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly charred.
Let the chicken rest for 5 minutes before slicing to ensure it stays juicy and flavorful.

Nutrition

Ingredients

Instructions

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