Thanks to these baked chicken breasts with asparagus and potatoes now you can enjoy a no-fuss, healthy and nourishing dinner prepared in just one-pan. A delicious citrus-mustard-cilantro dressing bathes the chicken breasts in punchy flavor while they are cooking to crisp-tender perfection. This meal will impress the most discerning palates!
Photo credit: © Eatwell101.com
Ingredients list for the Baked Lemon Chicken with Veggies
- 3 chicken breasts
- 1/2 pound (220g) red potatoes, quartered
- 1 small bunch asparagus, trimmed
- Kosher salt, freshly ground pepper
- 1 teaspoon sugar (or honey)
- 1/4 cup (60ml) olive oil
- 1 lemon: zest finely grated + 2 tablespoons fresh juice + lemon slices
- 2 garlic cloves, finely minced or grated
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1/4 teaspoon ground cumin
- Fresh cilantro with tender stems, finely chopped
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Preheat your oven to 420°F (210°C). Lightly oil a baking pan. Season chicken breasts generously on both sides with salt and pepper.
2. Arrange seasoned chicken breasts in the baking pan. Whisk lemon zest and juice, garlic, mustard, Italian spices, cumin, half cilantro and sugar in a medium bowl. Slowly whisk in 1/4 cup oil until emulsified. Season with salt and lots of fresh cracked pepper.
3. Pour the sauce over chicken and arrange potatoes and asparagus around chicken. Drizzle the veggies with the remaining sauce. Top each chicken breasts with a slice of lemon.
4. Transfer in the oven and bake, loosely covered with foil for 35 minutes, until chicken and potatoes are done.
5. Remove the foil and bake for 5 minutes more to crisp up the edges.
6. Remove the baked chicken breasts from the oven and serve immediately, garnished with remaining cilantro. Enjoy!
Photo credit: © Eatwell101.com
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How did it turn out?
This was a delicious dinner and everyone loved it, but ran into some problems. First, I followed the recipe exactly, but the potatoes were not fully cooked when everything else was done cooking. Also, I didn't seem to have enough sauce for the chicken and the veggies, so I had to quickly make a second batch of sauce for the veggies. Finally, the recipe says this serves four people, but calls for three chicken breasts. Of course, I planned for one chicken breast per person, but you might want to change the number of servings to three or change the number of chicken breasts to four. Otherwise, it was great!
I’ve made this before and it was a family hit. The chicken is so moist and the marinade itself is delicious!
Question:
Could I prepare this hours or even a day ahead of time and leave it in the refrigerator and then pull it out to cook it when we are getting close to dinner time?This was an awesome recipe, and super easy to make. It tasted delicious and looked fantastic before and after. Definitely recommend.
