Name: Lemon herb chicken and asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 9 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 8 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 1 1/2 tsp salted butter; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried oregano; 3/4 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 lemon juice, minced garlic, dried basil, dried oregano, half the salt, and half the pepper. Coat the chicken breast in this mixture and set aside.
Toss the potatoes in a bowl with two thirds of the olive oil and a pinch of salt and pepper. Spread the potatoes in a single layer in the oven-safe skillet and roast for 20 minutes.
While the potatoes roast, toss the asparagus with the remaining oil and salt. Remove the skillet from the oven. Push the potatoes to one side. Heat the skillet on the stove over medium-high heat. Pat the chicken lightly dry and sear for 3 minutes, flip, and sear for 3 minutes more until golden.
Arrange the asparagus in the skillet around the chicken and potatoes. Transfer the skillet back to the oven and roast for 15 to 20 minutes until the chicken is firm and the potatoes are tender. Done when opaque in the center, 165°F.
Transfer the chicken to a plate to rest for 5 minutes. Toss the hot potatoes and asparagus with the butter in the skillet until melted and coated. Serve the chicken alongside the vegetables.

Nutrition

Ingredients

Instructions

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