Dinner
One-Pan Lemon Garlic Chicken Breast and Asparagus
Juicy chicken and crispy-tipped asparagus roasted on one tray with lemon and garlic. It's a big, filling plate, and you only wash one pan.
Method
Heat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
Pound the chicken breasts to an even 2 cm thickness.
Mix the olive oil, minced garlic, lemon juice, salt, pepper, garlic powder, oregano and pepper flakes in a small bowl.
Brush about two-thirds of the mix all over the chicken and lay it in the middle of the pan.
Toss the asparagus with the rest of the mix and spread it around the chicken in a single layer.
Tuck the lemon wedges between the spears.
Roast for 18–22 minutes, until the chicken hits 74°C (165°F) inside and the asparagus tips are crispy.
Rest the chicken for 5 minutes, then slice and squeeze the roasted lemon over everything.
Chef's tip
For cutting, drop the oil to 2 teaspoons and add a second bunch of asparagus for even more volume. For bulking, add 300g of halved baby potatoes to the tray 10 minutes before the chicken goes in. For meal prep, double everything across two pans and store it in containers for up to 4 days.