Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 pound red potatoes, diced into 1-inch pieces
- 1 pound carrots, peeled and cut into sticks (about 6–8 each)
- 1 pound asparagus, woody ends removed (about 12 spears)
- 2 cups cherry tomatoes
- 1 lemon, thinly sliced
- Fresh rosemary and parsley for garnish
- Ground black pepper, to taste
- Extra olive oil for drizzling
- ½ cup olive oil
- ¼ cup lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- Pinch of ground black pepper
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon Herbs de Provence (with Lavender, if available)
Instructions
- Prepare the vinaigrette by whisking the ingredients together until combined.
- Marinate the chicken with the vinaigrette for at least 30 minutes.
- Preheat the oven to 400°F.
- Arrange diced potatoes and carrot sticks on a baking sheet, drizzle with olive oil, and season.
- Place the marinated chicken breasts on top and bake for 30 minutes.
- Add asparagus, cherry tomatoes, and lemon slices, then bake for an additional 13-15 minutes until chicken is cooked.
- Optionally broil for 2-3 minutes for extra crispiness.
- Garnish with rosemary and parsley before serving.
Notes
Ensure chicken is evenly marinated for better flavor.
Cut vegetables into uniform sizes for even cooking.
Adjust cooking time based on chicken thickness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 4
- Sodium: 300
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 6
- Protein: 35
- Cholesterol: 90