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Baked Lemon Chicken

Well Plated by Erin
  • 50 minutes
  • Serves 4


1 lb

baby red potatoes, cut into 1-inch pieces

3 tbsp

olive oil, divided

2 tbsp

chopped fresh rosemary, divided

1 tsp

kosher salt, divided

1/2 tsp

black pepper, divided

2 lb

thin asparagus, tough ends trimmed and discarded, cut into 2-inch pieces (about 2 bunches)

1 1/2 lb

boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

1 tsp

garlic powder


large lemon, juice and zest (you should have about 1/4 cup lemon juice total)

Salt and freshly ground black pepper

2 people Recommend This Recipe