Description
A bright and comforting weeknight meal with tender chicken, roasted potatoes, and asparagus, all enhanced by the zesty flavor of lemon and fresh rosemary.
Ingredients
Scale
- 1 pound baby red potatoes, cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped fresh rosemary, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper, divided
- 2 pounds thin asparagus, tough ends trimmed, cut into 2-inch pieces
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 teaspoon garlic powder
- 1 large lemon, juice and zest (about 1/4 cup lemon juice total)
Instructions
- Preheat the oven to 400°F and coat a large, rimmed baking sheet with nonstick spray.
- Place the potatoes in the center of the baking sheet, drizzling with 1 tablespoon olive oil, 1 tablespoon rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat and spread into an even layer. Roast for 20 minutes.
- Meanwhile, in a large bowl, combine asparagus, chicken, garlic powder, lemon juice, lemon zest, remaining 2 tablespoons olive oil, 1 tablespoon rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat.
- After 20 minutes, add the asparagus and chicken mixture to the baking sheet with potatoes. Toss gently to combine and spread into an even layer.
- Return the pan to the oven and bake for an additional 15 to 20 minutes, until the chicken is cooked through. Stir once or twice during cooking. Serve hot and enjoy.
Notes
Pat chicken dry before tossing with oil and lemon to help it brown. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 70mg