Name: Lemon herb chicken with asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry, 1-inch thick; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 5 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 2 tsp lemon juice; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1/2 tsp dried parsley; 1/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, garlic, dried basil, and dried parsley. Set aside half the lemon juice to use later.
Place the potato pieces on one side of a half-sheet pan. Toss with half the oil mixture (avoiding large garlic bits), half the salt, and half the pepper. Spread into a single layer.
Roast the potatoes for 15 minutes. While they cook, season the chicken breast with the remaining salt and pepper.
Remove the pan from the oven. Place the chicken breast in the center. Drizzle half of the remaining oil mixture over the chicken. Return the pan to the oven and roast for 10 minutes.
Remove the pan and add the asparagus to the open space. Drizzle the asparagus with the remaining oil mixture. Roast until the chicken is opaque in the center and the asparagus is tender, about 10 minutes. Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes, then slice. Drizzle the reserved lemon juice over the chicken and asparagus and serve with the potatoes.

Nutrition

Ingredients

Instructions

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