Rosemary and Asparagus Chicken
Gluten Free: undefined
Reset 7: undefined
MAKES: serving
Ingredients
1 lb chicken breast
1-1/2 cups red potatoes, quartered
2 Tbsp olive oil
2 Tbsp fresh rosemary leaves, chopped
6 cups asparagus, cut into 2-inch pieces
1 tsp garlic, minced
1/2 lemon
1 tsp salt
1/2 tsp pepper
Directions
Preheat oven to 425°F. Lightly coat 18x13-inch rimmed baking sheet with oil.
In a large bowl, combine 1 Tbsp oil, 1/2 tsp salt, 1/4 tsp pepper and 1 Tbsp rosemary. Add potatoes. Toss. Place on pan in single layer. Roast 10-15 minutes, or until potatoes start to brown and are fork-tender.
In the same bowl, combine 1/2 Tbsp oil, 1/2 tsp salt, 1/4 tsp pepper and 1 Tbsp rosemary. Add chicken. Toss to coat.
In a small bowl, mix 1/2 Tbsp olive oil, prepared asparagus and 1 tsp minced garlic.
Toss potatoes on baking sheet. Add chicken. Roast 12 minutes, then open oven and arrange asparagus on top. Roast 6-10 minutes, until juice is clear when center of chicken’s thickest part is cut and potatoes are browned.
Squeeze lemon over dish and serve.