Roasting veggies always seems to be winter thing, but what happens when you toss in some spring asparagus, fresh rosemary, lemon juice and lemon zest? A bright, easy dinner. One pan kind of easy. Also great when you’re in a rush and can just pop everything in the oven and let it run its course. Roasting the chicken keeps it oh-so-juicy and prevents it from drying out. Before you know it, you’ll be savoring that One Pan Lemon Rosemary Chicken & Veggies saying, “that was easy.”
Ingredients (serves 4).
For the Chicken:
- 10-12 chicken tenders
- 1 T fresh lemon juice
- 1 t fresh lemon zest
- 4-5 sprigs fresh rosemary, stems removed
- 1/2 t garlic powder
- 1 T canola oil *
- salt and pepper to taste
For the Veggies:
* NOTE: because you’re roasting everything at a high temperature, canola oil has a higher smoke point than olive oil, which means it won’t “burn off” and make your kitchen smoky!
- Combine all ingredients for the chicken in a ziplock bag or covered pan. Refrigerate for 3-4 hours or preferably overnight to allow chicken to marinade.
- Preheat oven to 425ºF. Line a baking sheet or pan with foil. Lightly grease.
- Wash asparagus stalks. Holding both ends, gently bend the asparagus until it snaps. Discard the bottom end and keep the spear. (This just removes the tough portion.) Once washed, slice potatoes into chunks the size of quarters — see photos for size; this will help the potatoes cook through faster.
- In a ziplock, combine all ingredients for veggies. Seal bag and toss well until potatoes and asparagus are evenly coated.
- On a baking sheet, even space veggies. Roast for 10-15 min. Remove from the oven and stir veggies on pan. Moving veggies away from the center, place chicken tenders in the center of the pan and roast for an additional 10-12 minutes or until chicken is still juicy but opaque and cooked through.
- Garnish with some fresh lemon juice (optional).