Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 6 oz Yukon gold potatoes, cut into 1/2-inch cubes; 1 1/2 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1 tbsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper; 3.5 oz asparagus, trimmed; 1/4 cup reduced-sodium chicken broth; 1/2 tsp lemon zest

Instructions

Prep 15 min · Cook 20 min

Preheat oven to 425°F. Toss potatoes with most of the oil and half of the rosemary, salt, and pepper. Season chicken with half of the remaining salt and pepper. Heat remaining oil in an oven-safe skillet over medium-high heat. Sear chicken until golden, about 3 minutes per side, then remove to a plate.
Add potatoes to the same skillet and spread in an even layer. Roast in the oven for 10 minutes.
Move potatoes to the edges and place chicken in the center. Roast until chicken reaches 165°F and potatoes are tender, about 10 to 12 minutes. Add asparagus to the skillet for the final 6 minutes.
Transfer chicken to a board to rest. Caution, the skillet handle is very hot. Place skillet over medium heat. Add garlic and remaining rosemary, stirring for 30 seconds. Pour in broth and scrape up any browned bits. Simmer for 2 minutes until reduced by half. Stir in lemon juice and zest.
Slice the chicken and plate with potatoes and asparagus. Spoon the pan sauce over the chicken and season with remaining salt and pepper to taste.

Nutrition

Ingredients

Instructions

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