Name: Lemon herb chicken with 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 and pounded to 1-inch thickness; 5 oz asparagus, woody ends trimmed; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 2 1/2 tsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp lemon juice; 1/2 tsp lemon zest

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 400°F. In a small bowl, whisk together most of the olive oil, the minced garlic, dried oregano, lemon juice, lemon zest, salt, and black pepper. Transfer two teaspoons of this herb oil to a separate small ramekin and set aside for the asparagus.
Place the potato pieces on one side of a half-sheet pan. Drizzle with the remaining half teaspoon of plain olive oil and toss to coat. Roast for 15 minutes.
Move the potatoes to one side. Place the chicken breast in the center of the pan. Brush the chicken with the herb oil from the first bowl. Return the pan to the oven and roast for 10 minutes. Discard any herb oil that touched the brush used on the raw chicken.
Place the asparagus on the empty side of the pan. Drizzle with the reserved clean herb oil. Roast for 10 to 12 minutes until the asparagus is tender and the chicken is opaque in the center. Check the thickest part of the chicken with an instant-read thermometer starting at 8 minutes. Done when opaque in the center, 165°F.
Remove the pan from the oven. Let the chicken rest on a cutting board for 5 minutes before slicing. Serve alongside the potatoes and asparagus.

Nutrition

Ingredients

Instructions

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