Name: Lemon Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 bunch asparagus; 1 small sweet potato; 1 tbsp olive oil; 0.5 whole lemon; 2 cloves garlic; 1 sprig fresh rosemary; 0.25 tsp sea salt; 0.25 tsp black pepper

Ingredients

9 items

5 oz chicken breast
1 bunch asparagus
1 small sweet potato
1 tbsp olive oil
0.5 whole lemon
2 cloves garlic
1 sprig fresh rosemary
0.25 tsp sea salt
0.25 tsp black pepper

Instructions

Prep 10 min · Cook 28 min

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Scrub the sweet potato and cut it into 1/2-inch cubes. Place them on one side of the baking sheet, drizzle with 1 teaspoon of olive oil and a pinch of salt, and toss to coat.
Roast the sweet potato cubes for 10 minutes.
While the potatoes roast, trim the woody ends off the asparagus and mince the garlic cloves.
Remove the baking sheet from the oven. Place the chicken breast in the center and the asparagus on the remaining open side.
Drizzle the remaining olive oil over the chicken and asparagus. Top the chicken with minced garlic, fresh rosemary leaves, and thin slices of lemon.
Season the entire tray with the remaining sea salt and black pepper.
Return the sheet to the oven and roast for another 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.
Let the chicken rest for 5 minutes before slicing to ensure it stays juicy.

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Ingredients

Instructions

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