Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 6 oz Yukon Gold potatoes, cut into 1-inch wedges; 5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 2 tsp lemon juice; 3/4 tsp salt; 1/2 tsp black pepper

Ingredients

9 items

6 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness
6 oz Yukon Gold potatoes, cut into 1-inch wedges
5 oz asparagus, trimmed
2 tsp extra virgin olive oil
2 cloves garlic, minced
¾ tsp fresh rosemary, finely chopped
2 tsp lemon juice
¾ tsp salt
½ tsp black pepper

Instructions

Prep 15 min · Cook 40 min

Preheat your oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the rosemary, and a pinch of salt. Spread into a single layer and roast for 15 minutes.
While the potatoes roast, whisk the remaining oil, garlic, remaining rosemary, black pepper, and the remaining salt in a small bowl. Whisk in most of the lemon juice, reserving 1 teaspoon. Coat the chicken breast thoroughly with half of this mixture.
When the potatoes have roasted for 15 minutes, move them to one side of the pan. Place the chicken in the center and return the pan to the oven to roast for 10 minutes.
Toss the asparagus with the remaining herb mixture from the bowl. Place them on the empty side of the pan. Roast for 10 to 12 minutes until the asparagus is tender and the chicken reaches its safe temperature. Done when opaque in the center, 165°F.
Remove the pan from the oven. Transfer the chicken to a board and rest for 5 minutes. Toss the hot potatoes with the reserved teaspoon of lemon juice. Slice the chicken and plate it with the potatoes and asparagus, spooning any flavored oil from the pan over the top.

Nutrition

Ingredients

Instructions

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