Recipes
Lemon-Garlic Chicken with Roasted Asparagus
Seared chicken breasts roasted under a lemon, garlic and thyme oil, with asparagus added partway so both finish together.
- Calories
- 370kcal
- Protein
- 41g
- Carbs
- 10g
- Fat
- 18g
- Total, 15 min active
- 35min
- Servings
- 2
Nutrition is per serving.
Ingredients
- 2 boneless, skinless chicken breasts (about 6 oz each)
- 300 g (about ⅔ lb) asparagus, trimmed
- 2 tbsp olive oil, divided
- 1 lemon, zested and juiced
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves
- Salt and pepper
Steps
- Make the lemon mixture. Heat the oven to 400°F on convection. Combine about 4 tsp of the oil with the lemon zest and juice, garlic, thyme, salt and pepper.
- Sear. Pat the chicken dry and season well. Heat the remaining oil in a skillet over medium-high and sear 2–3 minutes per side.
- Start the chicken. Put the chicken on a sheet pan, spoon over half the lemon mixture, and roast.
- Add the asparagus. After 8–10 minutes, toss the asparagus with the rest of the lemon mixture on a second pan and add it to the oven.
- Finish. Roast until the chicken reaches 165°F, 20–25 minutes total, and the asparagus is tender, 12–15 minutes.
Notes
- Stagger the pans: asparagus cooks much faster than chicken, so it goes in partway through.