Oven-Baked Lemon-Herb Chicken

Name: Oven-Baked Lemon-Herb Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: European
Ingredients: 1.5 pound chicken breast (boneless, skinless); 1 pound baby red potatoes (halved); 1 pound asparagus spears (trimmed); 3 tablespoon canola oil; 1 lemon (half thinly sliced, half for juice); 1 tablespoon fresh rosemary (chopped); 1 tablespoon fresh thyme (chopped); 1 teaspoon garlic powder; 1 teaspoon salt; 0.5 teaspoon black pepper

Succulent chicken breasts roasted to perfection with baby potatoes and fresh asparagus, all infused with bright lemon and fragrant herbs for a vibrant and hearty oven-baked meal.

Prep: 15 min
Cook: 40 min
Total: 55 min
Servings: 4
Cuisine: European
Difficulty: Medium
Cost: $6.72/serving

Dietary

High-Protein
Low-Sugar

Ingredients

1.5 pound chicken breast (boneless, skinless)
1 pound baby red potatoes (halved)
1 pound asparagus spears (trimmed)
3 tablespoon canola oil
1 lemon (half thinly sliced, half for juice)
1 tablespoon fresh rosemary (chopped)
1 tablespoon fresh thyme (chopped)
1 teaspoon garlic powder
1 teaspoon salt
0.5 teaspoon black pepper

Instructions

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper for easier cleanup.
In a large bowl, toss the halved baby red potatoes with 1 tablespoon of canola oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Spread them in a single layer on one side of the prepared baking sheet.
Roast the potatoes for 20 minutes.
While potatoes roast, pat the chicken breasts dry. In the same large bowl, toss the chicken with 1 tablespoon of canola oil, juice from half of the lemon, chopped fresh rosemary, chopped fresh thyme, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and remaining 1/2 teaspoon garlic powder.
After 20 minutes of roasting, remove the baking sheet from the oven. Add the trimmed asparagus spears to the empty side of the baking sheet. Arrange the seasoned chicken breasts among the potatoes and asparagus. Top each chicken breast with a few thin lemon slices.
Return the baking sheet to the oven and continue to roast for another 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C), the potatoes are tender, and the asparagus is tender-crisp.
Serve immediately, squeezing any extra lemon juice over the chicken and vegetables if desired.

Notes

Ensure chicken and potatoes are spread in a single layer for even roasting. Leftovers are delicious and can be reheated gently in the oven or microwave.

Nutrition (per serving)

Calories: 480
Protein: 49 g
Carbohydrates: 33 g
Fat: 17.5 g
Fiber: 7 g
Sodium: 800 mg
Saturated Fat: 2.5 g
Sugar: 3 g
Cholesterol: 115 mg