Name: Roasted chicken with asparagus and potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness; 5 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 3/4 tsp garlic powder; 1 tsp dried thyme; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Ingredients

9 items

7 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness
5 oz Yukon Gold potatoes, diced into 1/2-inch pieces
5 oz asparagus, trimmed
2 tsp extra virgin olive oil
3/4 tsp garlic powder
1 tsp dried thyme
1/4 tsp salt
1/2 tsp black pepper
1 tsp lemon juice

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. In a small bowl, mix the garlic powder, dried thyme, salt, and black pepper. Season the chicken breast on both sides with half of the spice mixture and a tiny drizzle of the olive oil.
Toss the diced potatoes with most of the remaining olive oil and a pinch of the spice mixture directly on a 12-inch oven-safe skillet. Spread them in a single layer and roast for 15 minutes.
Carefully remove the skillet from the oven, remember the handle is hot. Push the potatoes to one side. Place the skillet over medium-high heat on the stove. Sear the chicken in the center of the pan for 2 minutes per side until lightly browned. Done when lightly browned.
Toss the asparagus with the last bit of oil and the remaining spices. Add the asparagus to the skillet with the chicken and potatoes. Return the skillet to the oven and roast until the chicken reaches 165°F and the asparagus is tender, about 10 to 12 minutes.
Drizzle the lemon juice over the chicken and vegetables before plating.

Nutrition

Ingredients

Instructions

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