Name: Lemon Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup asparagus; 4 oz baby potatoes; 1 tbsp olive oil; 1 tsp dried rosemary; 1 tsp dried thyme; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 0.5 whole lemon

Nutrition

Per serving

497 calories

Protein: 51g; 39% of calories
Carbs: 33g; 26% of calories
Fat: 20g; 35% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat oven to 400°F and line a large sheet pan with parchment paper.
Halve the baby potatoes and toss them on the pan with 0.5 tbsp olive oil, 0.25 tsp sea salt, and 0.125 tsp black pepper.
Roast potatoes for 10 minutes to give them a head start.
Mince the garlic and combine with the remaining olive oil, dried rosemary, dried thyme, and the rest of the salt and pepper.
Rub the herb oil over the chicken breast and trim the woody ends off the asparagus.
Remove the pan from the oven, push potatoes to one side, and add the chicken and asparagus.
Squeeze some juice from the lemon half over the asparagus and place thin slices of the remaining lemon over the chicken.
Roast for 18-20 minutes until the chicken is cooked through and the asparagus is tender and vibrant.
Let the chicken rest for 5 minutes before slicing to keep it juicy.

Nutrition

Ingredients

Instructions

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

More dinner recipes