Name: Roasted lemon chicken and asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 5 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 5 oz asparagus, trimmed; 2 tsp olive oil; 1 tsp butter; 2 cloves garlic, minced; 2 tsp lemon juice; 1 1/2 tsp dried basil; 1/2 tsp dried parsley; 3/4 tsp salt; 1/2 tsp black pepper; 2 tbsp water

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. In a mixing bowl, toss the potatoes with half the olive oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Spread the potatoes in a single layer on one side of a 12-inch oven-safe skillet. Roast for 15 minutes.
While the potatoes roast, toss the asparagus with the remaining oil and a pinch of salt. In a small bowl, mix the dried basil, dried parsley, 1/4 teaspoon of the salt, and the remaining pepper. Rub the chicken breast with a drizzle of oil from the asparagus bowl, then coat evenly with the herb mixture.
Using an oven mitt, remove the skillet from the oven. Move the potatoes to one side and add the asparagus to the other. Place the chicken breast in the center. Return the skillet to the oven and roast for 12 to 15 minutes. Done when opaque in the center, 165°F.
Transfer the chicken and vegetables to a plate. Place the hot skillet (using an oven mitt) over low heat on the stove. Add the butter and garlic, cooking for 20 seconds until fragrant. Add the water and lemon juice, scraping the bottom of the pan to loosen browned bits. Simmer for 1 minute. Pour the pan sauce over the chicken and vegetables.

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Ingredients

Instructions

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