Name: Lemon Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.5 cup baby potatoes; 1 cup asparagus spears; 1 tbsp extra virgin olive oil; 1 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh lemon juice; 0.5 tsp lemon zest

Nutrition

Per serving

483 calories

Protein: 54g; 44% of calories
Carbs: 24g; 19% of calories
Fat: 20g; 37% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat oven to 400 degrees Fahrenheit and line a large sheet pan with parchment paper.
Halve the baby potatoes and trim the woody ends from the asparagus spears.
In a small bowl, whisk together the extra virgin olive oil, dried oregano, garlic powder, sea salt, black pepper, lemon juice, and lemon zest.
Place the chicken breast, halved potatoes, and asparagus on the prepared sheet pan.
Drizzle the lemon-herb mixture over the chicken and vegetables, tossing the vegetables to coat and brushing the chicken evenly on both sides.
Roast in the center of the oven for 18 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the potatoes are golden.
Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy and tender.

Nutrition

Ingredients

Instructions

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