Baked Lemon Chicken with Asparagus #dinner #asparagus #lemon #chicken #paleo

I'm a lady with a container and an arrangement: Baked Lemon Chicken. It cooks together on a solitary sheet dish, incorporates gobs of solid veggies, and tastes extra new and perky, on account of the dynamic couple of lemon and garlic. If at any point a dinner were made for weeknights, this simple Baked Lemon Chicken formula would be it!

Before we jump into the formula, I need to state thank you for your caring wishes on Ben and my five-year wedding commemoration a week ago. We had an awesome supper and night's stay in a noteworthy downtown Milwaukee lodging. On Sunday, I stayed in bed past 9 a.m. without precedent for months, made the best-ever foods grown from the ground beat oats for breakfast, and didn't change out of my workout pants. Subsequent to venturing to every part of the previous two weeks, I couldn't have longed for a superior method to settle back in or to make up for lost time with Ben.

In spite of the fact that I don't for a minute lament our loosening up end of the week, I'm miserable to report that, notwithstanding my fondest wishes, my bag did not unload itself, and my clothing strangely did not wash itself either. Reality has retuned. Luckily, I have another simple formula that is ideal for a hyper Monday: Baked Lemon Chicken with Asparagus.

Also try our recipe : CLASSIC TOFU ‘CHICKEN’ NOODLE SOUP #dinner #appetizers #noodle #chicken #tofu

Ingredients :

1 pound baby red potatoes — cut into 1-inch pieces
3 tablespoons olive oil — divided
2 tablespoons chopped fresh rosemary — divided
1 teaspoon kosher salt — divided
1/2 teaspoon black pepper — divided
2 pounds thin asparagus — tough ends trimmed and discarded, cut into 2-inch pieces (about 2 bunches)
1 1/2 pounds boneless skinless chicken breasts — or thighs, cut into 1-inch pieces
1 teaspoon garlic powder
1 large lemon — juice and zest (you should have about 1/4 cup lemon juice total)
Salt — and freshly ground black pepper

Instructions :

Place a rack in the center of your oven, then preheat the oven to 400 degrees F. Generously coat a large, rimmed baking sheet with nonstick spray. Place the potatoes in the center and top with 1 tablespoon olive oil, 1 tablespoon rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat, then spread into an even layer. Place in the oven and roast for 20 minutes.
Meanwhile, place the asparagus, chicken, and garlic powder in a large bowl. Drizzle with the lemon juice and add the lemon zest, remaining 2 tablespoons olive oil, 1 tablespoon rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat, then transfer to the baking pan with the potatoes. With a spatula, loosely toss the ingredients so that they are evenly combined and spread into an even layer. Overlap the chicken as little as possible.
Return the pan to the oven and bake an additional 15 to 20 minutes, until the chicken is cooked through, stirring once or twice throughout. The asparagus may release some liquid, which you can carefully pour off the pan, or use a slotted spoon or spatula to serve so that you do not get this liquid on your plate. Enjoy hot.

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