Name: Lemon herb roasted chicken and asparagus
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 1-inch thickness and patted dry; 6 oz Yukon Gold potatoes, diced into 3/4-inch pieces; 5 oz asparagus, trimmed; 2 1/2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 1/2 tsp fresh thyme, chopped; 3/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. In a large bowl, whisk together the olive oil, lemon zest, half the lemon juice, minced garlic, chopped thyme, salt, and black pepper. Transfer half of this herb oil to a small ramekin and set aside for the chicken and asparagus.
Add the diced potatoes to the large bowl and toss to coat with the remaining herb oil. Spread the potatoes onto a half-sheet pan in a single layer. Roast for 15 minutes.
While the potatoes roast, rub the chicken breast with half of the reserved herb oil from the ramekin. When the potatoes have roasted, push them to one side of the pan. Place the chicken on the other side and roast for 10 minutes.
Toss the asparagus in the bowl with the remaining herb oil from the ramekin. Add the asparagus to the pan around the chicken and potatoes. Roast for 10 to 12 minutes until the chicken is opaque throughout and the asparagus is tender and browned at the tips. Done when opaque in the center, 165°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Drizzle the remaining fresh lemon juice over the chicken and vegetables before serving.

Nutrition

Ingredients

Instructions

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