Description
This delicious oven-baked chicken dish is marinated with herbs and served with fresh vegetables.
Ingredients
Scale
- 3 Tablespoons butter (melted)
- 1 Tablespoon minced garlic
- 2 Tablespoons fresh chopped rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 Tablespoons honey
- 1 Tablespoon lemon juice
- 1 Tablespoon avocado oil
- 1 pound chicken breasts (thinly sliced)
- 1 cup sliced carrots
- 2 cups cubed red potatoes
- 1/2 medium lemon (sliced)
- 3 bunches fresh rosemary
- 1 bunch asparagus (chopped)
Instructions
- Preheat the oven to 425 degrees F.
- Whisk together all of the ingredients for the sauce.
- Pour over the chicken and let it marinate for about 30 minutes. If you’re in a hurry, skip the marinade and proceed to the next step. It’ll still be delicious!
- Drizzle a cast iron skillet with avocado oil over high heat.
- Add the chicken and cook on each side for 1-2 minutes to get a slight brown (saving the leftover marinade and setting it aside).
- Add the carrots and potatoes around the chicken and pour the leftover marinade over the entire dish.
- Add the fresh rosemary bunches on top and some sliced lemons.
- Cover and bake for 15 minutes, then add in the asparagus and bake for an additional 10-15 minutes or until the potatoes are fork tender.
Notes
- This dish is versatile; feel free to add your favorite vegetables.
- Marinating the chicken helps enhance the flavor, but it can also be cooked immediately if you’re short on time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg