Name: Lemon herb chicken and asparagus with russet potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 3/4 medium russet potatoes, diced into 1/2-inch pieces; 5 oz asparagus, trimmed; 2 tsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 3/4 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 russet 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 and place the chicken on the empty side. Roast for 5 minutes.
Arrange the asparagus on the pan next to the chicken and stir the potatoes. Return the pan to the oven and roast for 10 to 12 minutes. The chicken should read 165°F in the thickest part and the asparagus should be bright green and tender when pierced. If the potatoes aren't golden and fork-tender, give them 3 to 5 minutes more while the chicken rests.
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.

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Instructions

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