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

Ingredients

9 items

6 oz boneless skinless chicken breast, patted dry
5 oz Yukon Gold potatoes, diced into 1/2-inch pieces
5 oz asparagus, trimmed
1 tbsp olive oil
1 tbsp lemon juice
¾ tsp garlic powder
1½ tsp dried basil
½ tsp salt
½ tsp black pepper

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the diced potatoes with half the olive oil and a pinch each of salt and black pepper. Spread them in a single layer and roast for 15 minutes.
While the potatoes roast, place the chicken breast between two sheets of plastic wrap. Pound it to an even 3/4-inch thickness. In a small bowl, whisk together two-thirds of the lemon juice, a third of the olive oil, the garlic powder, dried basil, and half the remaining salt and pepper.
Move the potatoes to one side of the pan. Place the chicken in the center and the asparagus on the other side. Drizzle the asparagus with the rest of the oil and season with the remaining salt and pepper. Rub the lemon-herb mixture over the chicken. Roast for 15 to 18 minutes until the chicken is opaque in the center. Done when opaque in the center, 165°F.
Remove the pan from the oven. Let the chicken rest for 5 minutes, then squeeze the remaining lemon juice over the chicken and asparagus before serving.

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Ingredients

Instructions

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