Name: Lemon herb chicken and potatoes
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 6 oz baby Yukon Gold potatoes, halved; 2 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced into a paste; 3/4 tsp fresh rosemary, finely chopped; 3/4 tsp salt; 1/2 tsp black pepper; 3.5 oz asparagus, trimmed

Ingredients

9 items

6 oz boneless skinless chicken breast, patted dry
6 oz baby Yukon Gold potatoes, halved
2 tsp olive oil
1 tbsp lemon juice
2 cloves garlic, minced into a paste
3/4 tsp fresh rosemary, finely chopped
3/4 tsp salt
1/2 tsp black pepper
3½ oz asparagus, trimmed

Instructions

Prep 12 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with one third of the olive oil and a pinch each of the salt, pepper, and rosemary. Spread the potatoes out and roast for 10 minutes.
While potatoes roast, place the chicken between two sheets of parchment paper and pound to an even 1-inch thickness. In a small bowl, whisk two thirds of the remaining oil with two thirds of the lemon juice, the garlic paste, and the remaining rosemary, salt, and pepper. Rub the mixture thoroughly over the chicken breast.
Move the potatoes to one side of the pan and place the chicken on the other. Roast for 8 minutes.
Toss the asparagus with the remaining oil and a pinch of salt. Place the asparagus in the center of the pan. Roast until the chicken is cooked through and the vegetables are tender, about 10 minutes. Done when reaches 165°F in the thickest part.
Drizzle the remaining lemon juice over the chicken, potatoes, and asparagus. Taste and add a final pinch of salt if desired.

Nutrition

Ingredients

Instructions

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