Lemon-Roasted Chicken with Asparagus and Potatoes

Juicy chicken breasts roasted with lemon, garlic, and seasonal vegetables for a balanced weeknight dinner.

Cuisine: American

Category: Chicken

Prep: 10 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 4 (6 oz each) boneless skinless chicken breasts
• 1.5 lbs, halved fingerling potatoes
• 12 oz, trimmed asparagus
• 1, sliced into 1/4-inch rounds lemon
• 3 tbsp olive oil
• 3 cloves, minced garlic
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Place 1.5 lbs halved fingerling potatoes and 12 oz trimmed asparagus on a large baking sheet; toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Arrange 4 (6 oz) chicken breasts on the baking sheet over vegetables. Dot with 3 minced garlic cloves, 1 tsp dried thyme, 1/2 tsp salt, 1/4 tsp black pepper, and 1 sliced lemon per chicken breast.
3. Step 3: Drizzle remaining 2 tbsp olive oil over the entire sheet, ensuring vegetables are lightly coated.
4. Step 4: Roast for 25 minutes until chicken reaches 165°F internal temperature and vegetables are tender with golden edges.
5. Step 5: Let rest for 5 minutes before serving with lemon slices and any pan juices.