Ingredients - 1/4 cup Olive Oil, plus 1 teaspoon
- 1/4 cup Lemon Juice
- 6 cloves Garlic, minced
- 1 tablespoon Dried Parsley
- 1/8 teaspoon Black Pepper
- 1/2 teaspoon Salt
- 4 Boneless Skinless Chicken Breasts
- 1 pound Asparagus
- 24 Baby Potatoes, quartered
- 1 Lemon, sliced
Directions - Preheat the oven to 425°F.
- In a large bowl, prepare the marinade; mix together the olive oil, lemon juice, minced garlic, dried parsley, salt and pepper.
- Place the chicken breast in the marinade and coat each side. Let it sit in the bowl.
- Cut the ends of the asparagus off and place on a large rimmed baking sheet. Drizzle with 1-teaspoon olive oil. Make sure the tips have oil on them.
- Next, place the chicken breast on the baking sheet. Do not discard the marinade.
- Add the quartered baby potatoes to the marinade bowl. Toss to coat potatoes then pour on the baking sheet. Pour the remaining marinade on top of the potatoes.
- Arrange so that the potatoes are sitting flat on the baking sheet.
- Sprinkle with additional salt and black pepper if desired. Then, place the lemon slices on top of the chicken, potatoes and asparagus.
- Bake in the oven for 35 minutes (uncovered) or until the internal temperature of the chicken reaches 165°F and the potatoes are cooked through.
- Remove from oven, divide evenly among plates and enjoy.
Recommended
via Food Fanatic http://ift.tt/2t2q4Rc |  | Food Fanatic |  |  |
No comments:
Post a Comment