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So, as an ode to asparagus I thought I would create a super simple one pan wonder so that we can all revel in the first of the season asparagus AND have a super awesome Friday dinner. Sometimes dinner goals and asparagus goals just come together in one pan to ease Friday night dinner dilemmas.
Spring is officially here! So, why don’t we all sit out and catch some rays while our low maintenance Friday asparagus dinner works it’s magic.
Ingredients
- 2 boneless chicken breasts
- 3 lemons 2x zest- 1x sliced
- juice of 1/2 lemon
- 2 cloves garlic grated
- 50 ml olive oil
- 2 Tbsps Herbes de Provence
- 2 Tbsps Basil dried
- 1 Tbsp honey
- Salt/Pepper
- 500 g new potatoes
- 1 x bunch asparagus trimmed
Instructions
- Pre-heat the oven to 180c.
- In a small bowl combine the olive oil, grated garlic, lemon zest, honey and dried herbs.
- Spread the marinade over the chicken and leave to sit while you prep the potatoes.
- To prep the potatoes, slice the new potatoes in half lengthwise. This makes them thinner than if you cut them width wise and they will cook faster.
- Drizzle with olive oil and salt and pepper. Scatter with some thyme sprigs and place in the oven for about 10 minutes.
- When your ten minutes is up, add the chicken to the pan and place back in the oven for another 20 minutes.
- For the final 10 minutes of cooking add your asparagus to the roasting pan. Drizzle with some more olive oil and salt and pepper.
- Place back in the oven for the last 10 minutes.
- Serve dinner right from the pan.
