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Lemon-Herb Baked Chicken Breast with Roasted Asparagus and Garlic Herb Potatoes
A 68-minute American dinner for 4 — 590 calories per serving.
per serving, estimated
Juicy baked chicken breasts marinated in lemon, garlic, and fresh herbs, served alongside crispy garlic herb potatoes and tender roasted asparagus.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Lemon-Herb Baked Chicken Breast
- 2½ pounds boneless skinless chicken breasts (pounded to even thickness (~¾ inch))
- 2 lemons (1 zested and juiced, 1 sliced into rounds for topping)
- 4 cloves garlic (minced)
- 2 teaspoons fresh rosemary (finely chopped)
- 2 teaspoons fresh thyme (leaves stripped)
- 2 tablespoons fresh flat-leaf parsley (chopped, plus more to garnish)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon dijon mustard
- 1½ teaspoons Kosher salt
- ¾ teaspoon Black pepper (freshly ground)
- ¼ teaspoon crushed red pepper flakes — optional
Garlic Herb Roasted Potatoesbase
- 1½ pounds baby Yukon gold potatoes (halved)
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic (minced)
- 1 teaspoon fresh rosemary (finely chopped)
- 1 teaspoon fresh thyme (leaves stripped)
- ¾ teaspoon Kosher salt
- ½ teaspoon Black pepper (freshly ground)
- 1 tablespoon fresh flat-leaf parsley (chopped, to finish)
Roasted Asparagus with Lemonside
- 1¼ pounds asparagus (woody ends snapped off)
- 1½ tablespoons extra-virgin olive oil
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
- ½ lemon (juiced, for finishing)
- 2 tablespoons parmesan cheese (finely grated) — optional
Steps
Every amount is written into the step where you use it.
Lemon-Herb Baked Chicken Breast
- Pound the 2½ lb chicken breasts to an even ¾-inch thickness, then pat them dry with paper towels. 5 min
- Zest and juice 1 lemon; slice the second lemon into rounds and set aside for topping. 3 min
- Mince the 4 garlic cloves, finely chop 2 teaspoons fresh rosemary, strip 2 teaspoons fresh thyme leaves, and chop 2 tablespoons flat-leaf parsley. 5 min
- Whisk together the lemon zest, lemon juice, minced garlic, rosemary, thyme, parsley, 3 tablespoons olive oil, 1 tablespoon Dijon mustard, 1½ teaspoons kosher salt, ¾ teaspoon black pepper, and ¼ teaspoon red pepper flakes (if using) into a marinade. 3 min
- Coat the chicken breasts thoroughly in the marinade, cover, and refrigerate for at least 20 minutes (or up to 4 hours). 20 min
- Preheat the oven to 425°F and lightly oil a large baking dish or rimmed sheet pan. 10 min
- Arrange the marinated chicken breasts in the baking dish, lay the lemon rounds on top, and pour any remaining marinade over them. 2 min
- Bake at 425°F for 22–25 minutes until the internal temperature reaches 165°F. 24 min
- Rest the chicken, loosely tented with foil, for 5 minutes, then garnish with extra chopped parsley and serve. 5 min
Garlic Herb Roasted Potatoesbase
- Halve the 1½ lb baby Yukon Gold potatoes and mince the 3 garlic cloves, finely chop 1 teaspoon fresh rosemary, and strip 1 teaspoon fresh thyme leaves. 7 min
- Toss the halved potatoes with 2 tablespoons olive oil, the minced garlic, rosemary, thyme, ¾ teaspoon kosher salt, and ½ teaspoon black pepper until evenly coated. 3 min
- Spread the potatoes cut-side down in a single layer on a rimmed sheet pan and roast at 425°F for 30–35 minutes, flipping once halfway through, until golden and crispy. 33 min
- Transfer the roasted potatoes to a serving bowl, scatter 1 tablespoon chopped flat-leaf parsley over the top, and serve immediately. 2 min
Roasted Asparagus with Lemonside
- Snap the woody ends off the 1¼ lb asparagus and arrange the spears in a single layer on a rimmed sheet pan. 4 min
- Drizzle 1½ tablespoons olive oil over the asparagus and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper, tossing to coat evenly. 2 min
- Roast at 425°F for 12–15 minutes until the tips are lightly caramelized and the stalks are just tender. 13 min
- Squeeze the juice of ½ lemon over the roasted asparagus and, if using, scatter 2 tablespoons finely grated Parmesan over the top before serving.
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.