Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 4 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp dried basil; 1/4 tsp garlic powder; 1 1/2 tsp unsalted butter, softened; 3/4 tsp lemon zest; 1 tsp lemon juice; 1 1/2 tbsp fresh parsley, finely chopped

Instructions

Prep 15 min · Cook 35 min

In a small bowl, stir together the softened butter, lemon zest, lemon juice, and chopped parsley. Set aside. Preheat the oven to 400°F.
On a half-sheet pan, toss the potatoes with one third of the olive oil and a pinch each of salt, pepper, and garlic powder. Spread them in a single layer and roast for 15 minutes.
Move the potatoes to one side of the pan. Place the chicken on the other side. Rub the chicken with half the remaining olive oil, half the remaining salt, pepper, and garlic powder, and all of the dried basil. Return the pan to the oven and roast for 8 minutes.
Toss the asparagus with the last of the olive oil and a final pinch of salt and pepper. Add to the pan. Roast until the chicken is opaque in the center and the vegetables are tender, about 10 to 12 minutes. Done when opaque in the center, 165°F.
Remove the pan from the oven. Let the chicken rest for 3 minutes. Plate the chicken and vegetables, then dollop the lemon herb butter over the top to melt.

Nutrition

Ingredients

Instructions

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