Easy Recipe of the Month

Lemon Herb Chicken with Asparagus and Potatoes

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 bunch fresh asparagus, trimmed
• 1 lb baby potatoes, halved
• 2 tbsp olive oil
• 1 lemon (zested and juiced)
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Prepare the marinade: In a small bowl, mix olive oil, lemon juice and zest, garlic, oregano, salt, and pepper.
3. Toss potatoes with 1/3 of the marinade and spread them on a baking sheet. Roast for 15 minutes.
4. Add chicken to the remaining marinade and let sit while potatoes cook.
5. Remove the pan, add chicken breasts and asparagus to the sheet. Drizzle with remaining marinade.
6. Return to oven and bake for another 20–25 minutes, or until chicken is cooked through and potatoes are golden.
7. Garnish with fresh parsley and serve!

Fresh, light, and full of flavor—perfect for a spring evening!