Best Lemon Roasted Spring Chicken With Asparagus Recipes

LEMON AND HERB CHICKEN WITH ASPARAGUS AND ROASTED RED POTATOES FOR TWO

Lemon and Herb Chicken with Asparagus and Roasted Red Potatoes for Two image

This lemon-and-herb chicken dish is a trifecta of everything you and your other half need for a well-balanced meal. The best part of all? It really does come together in no time. While you have the potatoes roasting, you work on the chicken and asparagus. The dish is practically done by the time the potatoes are ready, and you can sit down to a fulfilling meal that doesn't suck the energy out of you.

Provided by Food Network

Categories main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 11

Ingredients

5 small red potatoes, rinsed and cut into quarters
1 tablespoon plus 1 teaspoon olive oil
1/2 teaspoon garlic powder
Salt and ground black pepper
1 teaspoon Italian seasoning
1 large chicken breast, sliced in half horizontally to make 2 cutlets
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken stock
Zest of 1 lemon plus juice of 1/2 a lemon, plus more juice if desired
1/2 pound asparagus, rinsed and cut into thirds

Steps:

Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and drizzle 1 tablespoon olive oil all over the potatoes. Sprinkle the garlic powder and some salt and pepper on top. Toss with your hands to coat all sides of the potatoes with the oil and seasoning. Bake, rotating the pan and flipping the potatoes halfway through, until fork-tender, 20 to 25 minutes.
Meanwhile, add the remaining teaspoon olive oil to a large skillet over medium-high heat. Sprinkle the Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper onto the chicken breasts and gently pat it down with your fingers. Add the chicken breasts to the hot skillet and brown on both sides, 3 to 4 minutes per side. Remove from the skillet and reduce the heat to low.
Melt the butter in the skillet then sprinkle flour on top of the butter. Whisk to cook off the raw flour taste, 1 minute, then carefully add the chicken stock, vigorously whisking. Add the lemon zest and juice. Let cook, whisking occasionally, until thickened, 5 to 7 minutes. Add the asparagus to the pot and cook until the asparagus has softened but is still bright green, about 7 minutes.
Add the chicken back into the skillet and cook to ensure it's cooked thoroughly, another 3 minutes. Coat the chicken with sauce from the pan.
Place 1 piece of chicken on each of 2 plates, then divide the roasted potatoes between the plates next to the chicken. Place half of the asparagus on each plate and drizzle some sauce on top. Use the juice of the remaining lemon half on top of the dish if you desire more lemon flavor.

LEMON-ROASTED ASPARAGUS

Lemon-Roasted Asparagus image

When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

2 pounds fresh asparagus, trimmed
1/4 cup olive oil
4 teaspoons grated lemon zest
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

Nutrition Facts : Calories 75 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ROAST CHICKEN WITH POTATOES, LEMON, AND ASPARAGUS

Roast Chicken with Potatoes, Lemon, and Asparagus image

One whole roasted chicken, cut up, and a single pan-plus some citrus, new potatoes, butter, and newly in-season asparagus-create the ideal meal to welcome spring.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h10m

Number Of Ingredients 7

Ingredients

1 1/2 pounds new potatoes, halved
3 tablespoons butter, cut into small pieces
Coarse salt and ground pepper
1 package cut-up whole chicken (about 3 pounds)
1 bunch asparagus (1 pound), trimmed and cut into 2-inch pieces
1 lemon, cut into 8 wedges
6 sprigs fresh thyme

Steps:

Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.

ASPARAGUS AND LEMON CHICKEN WITH RICE

Asparagus and Lemon Chicken with Rice image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 whole boneless and skinless chicken breast, cut into 1/2 inch slices
Salt and pepper
4 cloves garlic, minced
1/2 red pepper, seeded and diced
1/2 pound asparagus, trimmed and cut into 1-2 inch pieces
1 teaspoon lemon zest
1/2 cup water, white wine or chicken stock
3 cups cooked rice

Steps:

In a large non-stick skillet heat the oil over medium high heat. Season the chicken pieces with the salt and pepper and add to the skillet. Cook the chicken until golden brown, about 5 minutes. Stir in the garlic and red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and 1/2 cup liquid and bring to a simmer. Cover and cook for 3 minutes. Serve immediately over hot rice.