This all-in-one-pan Rosemary Lemon Chicken & Asparagus dinner is sure to be a hit with the family! The fresh tang of lemon paired with rosemary and garlic is perfect for both the chicken AND the asparagus!
1/2cupolive oilI used lemon flavoured for a SUPER lemon boost!
1/4cuplemon juice
2tablespoonsminced fresh garlic
2tablespoonsdried rosemary or 1/3 cup fresh
1teaspoonsea salt
3-4chicken breasts
1poundof fresh asparaguswashed and trimmed
extra sea salt and pepper for serving
Instructions
Combine the first five ingredients in a food processor - or in a container that you can use a hand blender in- and process until creamy and smooth.
Place the chicken in a container and using 1/3 of the sauce, baste. Cover the chicken and the remaining sauce and refrigerate for a few hours.
To cook, preheat your oven to 350 °F.
Remove the chicken from the fridge and place on a large baking sheet or large pan.
Bake for 20 minutes, then add the asparagus to the pan. Take the remaining sauce and re-baste the chicken and baste the asparagus as well.
Cook until the chicken reaches 165 °F.
Remove and serve!
Notes
All calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your measuring methods etc.