Herb-Roasted Chicken with Asparagus and Lemon

Name: Herb-Roasted Chicken with Asparagus and Lemon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless, skinless (1.5 lbs total) chicken breasts; 2 tbsp olive oil; 2 cloves, minced garlic; 1 tbsp, fresh, chopped rosemary; 1 tbsp, fresh, chopped thyme; 1, zested and juiced lemon; 1 lb, trimmed and cut into 2-inch pieces asparagus; 1/2 tsp salt; 1/4 tsp black pepper

A simple oven-baked chicken dinner featuring tender chicken breasts with fresh rosemary and thyme, roasted alongside crisp-tender asparagus and bright lemon notes.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

4 boneless, skinless (1.5 lbs total) chicken breasts
2 tbsp olive oil
2 cloves, minced garlic
1 tbsp, fresh, chopped rosemary
1 tbsp, fresh, chopped thyme
1, zested and juiced lemon
1 lb, trimmed and cut into 2-inch pieces asparagus
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Preheat oven to 400°F. Place 4 boneless, skinless chicken breasts (1.5 lbs total) in a single layer in a baking dish. Rub 1 tbsp olive oil over chicken, then sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, 2 minced garlic cloves, 1 tbsp chopped fresh rosemary, and 1 tbsp chopped fresh thyme. Squeeze juice and sprinkle zest of 1 lemon over chicken.
Step 2: Arrange 1 lb trimmed and cut into 2-inch pieces asparagus around chicken in the baking dish. Drizzle with remaining 1 tbsp olive oil. Roast for 20-25 minutes until chicken reaches 165°F internal temperature and asparagus is tender-crisp.
Step 3: Let rest for 5 minutes before serving to allow juices to redistribute.