Name: Lemon herb roasted chicken with asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 5 oz asparagus, trimmed; 1 1/4 tsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 3/4 tsp lemon zest

Nutrition

Per serving

438 calories

Protein: 51g; 45% of calories
Carbs: 38g; 34% of calories
Fat: 10g; 21% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, salt, and pepper. Set the garlic aside. Place the chicken and potatoes on a half-sheet pan. Drizzle with half the lemon-oil mixture and toss to coat. Arrange in a single layer and roast for 18 minutes.
Stir the minced garlic into the remaining lemon-oil mixture. Add the asparagus to the pan and drizzle with the garlic oil. Toss the asparagus and spread it out, ensuring the garlic is tucked between the vegetables to prevent scorching. Roast until the potatoes are tender and the thickest part of the chicken reaches 165°F, about 8 to 10 minutes more.
Transfer the chicken, potatoes, and asparagus to a plate. Drizzle any remaining pan juices over the top before serving.

Nutrition

Ingredients

Instructions

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