Name: Lemon herb chicken and potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 1-inch thickness; 6 oz baby Yukon Gold potatoes, halved; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 2 tsp lemon juice; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp lemon zest; 3.5 oz asparagus, trimmed

Instructions

Prep 15 min · Cook 35 min

Preheat your oven to 400°F. On a half-sheet pan, toss the halved potatoes with one third of the olive oil, half the rosemary, half the pepper, and one fourth of the salt. Spread them in a single layer.
Roast the potatoes for 15 minutes. While they roast, mince the garlic and chop the rosemary.
In a small bowl, whisk the lemon juice, lemon zest, garlic, half the remaining olive oil, and the remaining rosemary, pepper, and half the salt. Coat the chicken breast thoroughly in the mixture.
Move the potatoes to one side of the pan. Place the chicken on the other side. Return the pan to the oven and roast for 10 minutes.
In the same bowl used for the chicken, toss the asparagus with the remaining olive oil and a tiny pinch of salt. When the 10 minute timer is up, arrange the asparagus in a single layer on the pan beside the chicken. Roast for 10 minutes more. Done when opaque in the center, 165°F.
Remove the pan from the oven. Let the chicken rest for 5 minutes, then slice it. Plate the chicken with the potatoes and asparagus, pouring any pan juices over the top.

Nutrition

Ingredients

Instructions

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