Name: Lemon Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 0.5 cup raw baby potatoes; 1.5 cups raw asparagus; 1 tbsp olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 2 cloves garlic; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

481 calories

Protein: 52g; 42% of calories
Carbs: 28g; 23% of calories
Fat: 19g; 35% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Halve the baby potatoes and snap off the woody bottom ends of the asparagus spears.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper.
Place the chicken breast and halved potatoes on the prepared sheet pan and drizzle with half of the lemon-herb oil mixture, tossing to coat evenly.
Roast in the center of the oven for 15 minutes.
Remove the pan from the oven, add the asparagus to the empty spaces, and drizzle with the remaining herb oil.
Return the pan to the oven and roast for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays moist and juicy.

Nutrition

Ingredients

Instructions

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