Name: Lemon herb chicken with asparagus
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 3.5 oz red potatoes, cut into 1/2-inch pieces; 5 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tbsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

454 calories

Protein: 42g; 36% of calories
Carbs: 28g; 24% of calories
Fat: 21g; 40% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
Place the potato pieces on a half-sheet pan. Drizzle with a third of the lemon-herb mixture and toss to coat. Arrange in a single layer and roast for 10 minutes.
Place the chicken thighs on the pan with the potatoes. Drizzle with another third of the lemon-herb mixture. Return the pan to the oven and roast for 15 minutes.
Toss the asparagus with the remaining lemon-herb mixture and add it to the pan. Roast until the chicken is safe and the potatoes are tender when pierced with a fork, about 10 to 12 minutes. Done when chicken reaches an internal temperature of 165°F and potatoes are fork-tender.

Nutrition

Ingredients

Instructions

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