Monday, 13 March 2017

Recipe- One Pan Lemon Roast Chicken & Asparagus

 

One Pan Lemon Roast Chicken & Asparagus with Roasted Lemon Pepper Potatoes. This is the one pan wonder dinner, of your busy Monday night dreams. 

Okay what if I told you that you could make a super elegant dinner in about 40 minutes. It's healthy, it's quick, it's easy, requires one pan & pretty much no attention what so ever! 

What are you waiting for? Try it, you will not be disappointed I assure you.

This meal takes 10 minutes prep time & about 40 minutes cooking time. 

Ingredients- Serves 4
  • 4x Chicken Breasts
  • 4x Lemons, 2x Zest, 2x Sliced
  • 4x Cloves Garlic, grated
  • 100ml Olive Oil
  • 1x Tbsp Herbs De Provence
  • 1x Tbsp Dried Basil
  • 1x Tbsp Honey
  • 2x Bunch Asparagus
  • Bag of New Potatoes
  • Salt & Black Ground Pepper, to taste 
Method
  1. Pre-heat the oven to 180 degrees. 
  2. In a small bowl mix the olive oil, garlic, lemon zest, honey & dried herbs. 
  3. Spread the marinade over the chicken & leave to sit while you prep the potatoes. 
  4. Slice the potatoes in half lengthwise & again until you have wedge shaped potatoes. 
  5. Drizzle with some olive oil, salt & pepper then scatter some thyme sprigs & place in the oven for about 10 minutes. 
  6. When the 10 minutes are up, add the chicken to the pan, then cook for a further 20 minutes. 
  7. For the final 10 minutes of cooking add the asparagus, drizzle with some more olive oil, salt & pepper. 
  8. Place back in the oven for 10 minutes. 
  9. Serve dinner straight out of the pan.