Name: Lemon herb chicken with asparagus
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz bone-in skin-on chicken thigh, patted dry; 1/2 cup red potatoes, cut into 1/2-inch pieces; 7 oz asparagus, trimmed; 1 tsp olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 3/4 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/4 tsp black pepper; 3/4 tsp lemon zest

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. In a bowl, toss the potatoes with one third of the olive oil, one third of the salt, one third of the pepper, and half the rosemary. Spread onto half of a sheet pan.
Roast the potatoes for 15 minutes to give them a head start.
Rub the chicken thigh with another third of the olive oil, another third of the salt, another third of the pepper, and the rest of the rosemary. Rub the minced garlic under the skin or on the meat side of the chicken.
Remove the pan from the oven. Move the potatoes to one side and place the chicken on the other side. Roast for 10 minutes, then continue for 10 more minutes.
Toss the asparagus on the pan with the remaining olive oil, salt, and pepper. Arrange around the chicken. Roast until the chicken is cooked through and potatoes are tender. Done when chicken is 175°F and potatoes are fork-tender.
Remove from the oven. Drizzle the lemon juice and sprinkle the lemon zest over the chicken, potatoes, and asparagus before serving.

Nutrition

Ingredients

Instructions

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