Name: Lemon herb chicken and asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 3.5 oz Yukon Gold potatoes, cubed into 1/2 inch pieces; 5 oz asparagus, trimmed; 1 1/2 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp dried oregano; 3/4 tsp kosher salt; 1/4 tsp black pepper; 1 1/2 tsp lemon juice; 3/4 tsp lemon zest; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

476 calories

Protein: 41g; 34% of calories
Carbs: 27g; 23% of calories
Fat: 23g; 43% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the chicken and potatoes with two-thirds of the olive oil, the lemon zest, oregano, half the salt, and half the pepper. Spread them into a single layer.
Roast the chicken and potatoes for 20 minutes. Meanwhile, in a small bowl, toss the asparagus with the remaining olive oil, salt, pepper, and the minced garlic.
Move the chicken and potatoes to one side of the pan and add the seasoned asparagus. Roast for 10 to 12 minutes more until the chicken is tender and the asparagus is bright green. Done when opaque in the center, 175°F.
Drizzle the lemon juice over the chicken and vegetables and garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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