One Pan Lemon Roast Chicken and Asparagus

• Gluten free

• Meat

  • 2 Chicken breasts, boneless

• Produce

  • 2 tbsp Basil, dried
  • 2 cloves Garlic
  • 2 tbsp Herbes de provence
  • 1/2 Lemon, Juice of
  • 3 Lemons
  • 500 g Potatoes, new
  • 1 X bunch asparagus

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1 Salt/pepper

• Oils & Vinegars

  • 50 ml Olive oil

Found on wildeorchard.co.uk

Description

Directions

• Pre-heat the oven to 180c.
• In a small bowl combine the olive oil, grated garlic, lemon zest, honey and dried herbs.
• Spread the marinade over the chicken and leave to sit while you prep the potatoes.
• To prep the potatoes, slice the new potatoes in half lengthwise. This makes them thinner than if you cut them width wise and they will cook faster.
• Drizzle with olive oil and salt and pepper. Scatter with some thyme sprigs and place in the oven for about 10 minutes.
• When your ten minutes is up, add the chicken to the pan and place back in the oven for another 20 minutes.
• For the final 10 minutes of cooking add your asparagus to the roasting pan. Drizzle with some more olive oil and salt and pepper.
• Place back in the oven for the last 10 minutes.
• Serve dinner right from the pan.