Lemon Garlic Chicken and Asparagus

Name: Lemon Garlic Chicken and Asparagus
Cook time: 20 min
Yield: 4 servings
Ingredients: 2 each lemon 1 zested and both juiced; 1 cut into wedges for serving; 4 cloves garlic cloves minced; 20 ml olive oil; 4 g fine salt; 2 g black pepper freshly ground; 2 g dried thyme; 680 g boneless, skinless chicken breasts patted dry; 450 g asparagus woody ends trimmed; 10 ml olive oil; 4 g fine salt; 30 ml water; 8 g fresh parsley chopped

Chicken breasts are seasoned with lemon, garlic, and thyme, then roasted with asparagus on a sheet pan. A small splash of water loosens the roasting juices into a quick sauce at the end, keeping the dish light and weeknight-friendly.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

2 each lemon 1 zested and both juiced; 1 cut into wedges for serving
4 cloves garlic cloves minced
20 ml olive oil
4 g fine salt
2 g black pepper freshly ground
2 g dried thyme
680 g boneless, skinless chicken breasts patted dry
450 g asparagus woody ends trimmed
10 ml olive oil
4 g fine salt
30 ml water
8 g fresh parsley chopped

Instructions

Heat the oven to 220°C. Line a large rimmed baking sheet with parchment. In a small bowl, mix the lemon zest, lemon juice, minced garlic, 20 ml olive oil, 4 g salt, black pepper, and thyme. The oven is fully preheated and the seasoning mixture is combined.
Pat the chicken dry and place it on the baking sheet. Spoon or brush about two-thirds of the lemon-garlic mixture over the chicken, turning to coat evenly. The chicken is evenly coated and ready to roast.
Toss the asparagus with the remaining 10 ml olive oil and the remaining 4 g salt. Arrange it around the chicken in a single layer. The asparagus is lightly coated and the sheet pan is not crowded.
Roast for 16 to 20 minutes, until the chicken reaches 74°C in the thickest part and the asparagus is crisp-tender with browned tips. The chicken is cooked through and the asparagus has browned edges.
Transfer the chicken and asparagus to plates. Add 30 ml water to the hot baking sheet and scrape up the browned bits; spoon the juices over the chicken and vegetables. Finish with chopped parsley if using and serve with lemon wedges. The pan juices are loosened and the chicken reads 74°C with clear juices.