Lemon-Garlic Roasted Chicken with Asparagus and Yukon Potatoes
A bright Pacific Northwest-leaning sheet-pan dinner that makes the most of in-season Washington asparagus and sale chicken breast. Lemon, garlic, and sweet onion keep it lively, while roasted Yukon potatoes give you crisp edges and a creamy center.
Ingredients
- Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL! 1 lb $5.49/lb
- Green Asparagus 1 lb $3.49/lb
- Organic Yukon Gold Potatoes 12 oz $3.99/3 lb
- Private Selection® Sweet Onion 3 lb Bag 1 medium onion $3.79/3 lb
- Fresh Organic Lemons - Each 1 lemon $0.99 each
- Kroger® Whole Garlic Bulbs 3 cloves $2.49/5 ct
- Parsley 2 tablespoons chopped $1.29 each
- Olive oil 2 tablespoons
- Dijon mustard 1 teaspoon
- Kosher salt 1 teaspoon, divided
- Black pepper 1/2 teaspoon
- Paprika 1/2 teaspoon
Instructions
- Preheat the oven to 425°F. Line a sheet pan or large roasting pan for easier cleanup.
- Cut 12 ounces Yukon Gold potatoes into 1-inch halves or wedges. Peel and cut 1 medium sweet onion into thick wedges. Trim 1 pound asparagus and cut any very thick stalks in half lengthwise. Mince 3 garlic cloves. Finely chop 2 tablespoons parsley. Zest the 1 lemon, then cut it in half.
- Pat 1 pound chicken breast dry. If the breasts are very thick, halve them horizontally or pound lightly so they cook evenly. In a bowl, combine 1 tablespoon olive oil, the minced 3 garlic cloves, the lemon zest, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika. Rub this mixture all over the 1 pound chicken breast.
- Toss the 12 ounces Yukon Gold potatoes and the 1 medium sweet onion with 1 tablespoon olive oil and the remaining 1/2 teaspoon kosher salt. Spread them on the sheet pan and roast for 15 minutes.
- Remove the pan, stir the potatoes and onion, then place the seasoned 1 pound chicken breast on the pan. Roast for 10 minutes.
- Add the 1 pound trimmed asparagus to the pan, turning it in the pan juices. Roast 8 to 10 minutes more, until the chicken reaches 165°F, the asparagus is just tender, and the potatoes are browned at the edges.
- Rest the chicken for 3 minutes. Slice the chicken on a bias. Transfer the potatoes and onion to the plate first, then lean the sliced chicken against them and arrange the asparagus alongside for a clean restaurant-style presentation. Squeeze the remaining lemon over the asparagus and finish with the 2 tablespoons chopped parsley.
- Optional wine pairing: pour a Sauvignon Blanc for a zesty, herbal echo, or an unoaked Chardonnay if you want a rounder texture.
Cook time: 35 minutes
Estimated cost: $12-15
Health notes: Approx. 520 calories per serving. About 42g protein, 22g fat, 34g carbohydrates, 4g fiber. Lean, high-protein, and vegetable-forward.
Drink pairing: A crisp Sauvignon Blanc is the easiest match for the lemon and asparagus. If you prefer something softer, try an unoaked Chardonnay.