Ingredients
Method
Prep the Chicken and Asparagus
- Preheat oven to 400°F (200°C).
- Pat chicken breasts dry with paper towels to ensure proper browning.
- Trim tough ends from asparagus and set aside.
- Thinly slice lemon for roasting and set aside.
- Pat chicken dry to prevent steaming and achieve a golden, flavorful exterior.
Season the Chicken
- Combine chicken breasts, olive oil, garlic, salt, pepper, thyme, rosemary, and paprika in a large mixing bowl.
- Toss until every piece is evenly coated.
- Arrange chicken on a baking sheet, leaving space between pieces.
- Spread seasoning evenly over chicken, including under the edges, for maximum flavor.
Add the Asparagus and Lemon
- Toss asparagus in the same mixing bowl with olive oil, salt, and pepper.
- Place asparagus around chicken on the baking sheet.
- Distribute lemon slices over and around chicken and asparagus.
- Place lemon slices directly on chicken to infuse it with fresh flavor.
Roast Everything Together
- Roast in preheated oven for 20–25 minutes.
- Verify chicken is cooked to an internal temperature of 165°F (74°C) using a meat thermometer.
- Gently toss asparagus halfway through roasting to ensure even cooking.
- Cook asparagus until tender but slightly crisp at the tips; do not overcook.
Make the Lemon Herb Glaze
- Whisk lemon juice, honey, and chopped parsley in a small bowl while chicken roasts.
- Set glaze aside to drizzle over chicken and asparagus after roasting.
- Whisk continuously to combine honey and lemon juice thoroughly without clumps.
Finish and Serve
- Remove chicken and asparagus from the oven.
- Drizzle lemon herb glaze over chicken and asparagus while hot.
- Serve immediately with roasted lemon slices on each plate.
Nutrition
Notes
Nutritional Value (per serving, approximate):
- Calories: 350–380 kcal
- Protein: 35 g
- Carbohydrates: 10 g
- Fat: 18 g
- Fiber: 3 g
- Sugars: 3 g
- Sodium: 450 mg