Servings: 4 servings
Total Time: 1 hour
- 1 bone-in chicken breast (about 2 lbs.), cut in half
- to taste salt and pepper
- 1 lemon, quartered
- 2 Tbsp olive oil, divided
- 1/2 bunch asparagus, cut in half vertically
- 6 scallions, cut in half vertically
- 1 garlic clove, minced
Roasted chicken with herbs and lemon is a great source of protein. Pair with mixed veggies or sweet potatoes.
Preheat oven to 500°F.
Place a large cast iron skillet in the oven, allowing it to heat up.
Season chicken with salt and pepper. Place two lemon wedges in the skillet and lay chicken on top, breast side up. Drizzle with 1 tablespoon of oil.
Roast for 30 minutes, then add vegetables, remaining lemon wedges and remaining oil to the skillet.
Roast for 10 minutes or until the vegetables are tender and the chicken is golden brown and the internal temperature reaches 165°F.
Remove skillet from oven and stir in garlic. Let the chicken rest for 5 minutes before slicing and serving.
Nutrition information per serving: 259 calories; 14.5 g fat; 3.1 g saturated fat; 82.3 mg cholesterol; 111.3 mg sodium; 1.3 g carbohydrate; 0.4 g fiber; 1 g sugar; 29.4 g protein