Name: Lemon-herb roasted chicken with asparagus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 5 oz red potatoes, cut into 1-inch pieces; 7 oz asparagus, woody ends trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 3/4 tsp lemon zest; 2 tsp lemon juice; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

431 calories

Protein: 46g; 41% of calories
Carbs: 35g; 32% of calories
Fat: 13g; 27% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, garlic, rosemary, lemon zest, half the salt, and half the pepper.
Place the chicken and potatoes on a half-sheet pan. Drizzle with half the rosemary oil mixture and sprinkle with half the remaining salt and pepper. Toss the potatoes to coat. Roast for 15 minutes.
Add the asparagus to the same pan. Drizzle with the remaining rosemary oil, salt, and pepper, tossing the spears to coat. Roast for 10 to 12 minutes more until the potatoes are tender and the chicken is opaque in the center. Done when opaque in the center, 165°F.
Transfer the chicken to a plate and let it rest for 5 minutes. Squeeze the lemon juice over the chicken and vegetables before serving.

Nutrition

Ingredients

Instructions

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