Name: Lemon herb roasted chicken and asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 5 oz asparagus, trimmed; 2 tsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 3/4 tsp lemon zest; 1 1/2 tbsp fresh parsley, chopped

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the diced potatoes with half the olive oil and half the salt. Spread them into a single layer and roast for 15 minutes. While they roast, place the chicken breast between two sheets of parchment paper and pound with a meat mallet to an even 3/4-inch thickness.
In a small bowl, whisk together the remaining olive oil, garlic, oregano, the rest of the salt, and the pepper. Rub two-thirds of this herb oil over the chicken breast. Toss the asparagus with the remaining herb oil in a separate bowl. Move the potatoes to one side of the pan. Place the chicken on the empty side and roast for 5 minutes.
Arrange the asparagus on the pan next to the chicken. Return the pan to the oven and roast until the chicken reaches 165°F and the asparagus is tender-crisp, about 10 to 12 minutes.
Remove the pan from the oven. Brush the chicken with the lemon juice and sprinkle with lemon zest. Let the chicken rest for 3 minutes before serving topped with the fresh parsley.

Nutrition

Ingredients

Instructions

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