Ingredients
- 2 boneless chicken breasts
- 3 lemons 2x zest- 1x sliced
- juice of 1/2 lemon
- 2 cloves garlic grated
- 50 ml olive oil
- 2 Tbsps Herbes de Provence
- 2 Tbsps Basil dried
- 1 Tbsp honey
- Salt/Pepper
- 500 g new potatoes
- 1 x bunch asparagus trimmed
Instructions
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Pre-heat the oven to 180c.
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In a small bowl combine the olive oil, grated garlic, lemon zest and juice, honey and dried herbs.
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Spread the marinade over the chicken and leave to sit while you prep the potatoes.
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To prep the potatoes, slice the new potatoes in half lengthwise. This makes them thinner than if you cut them width wise and they will cook faster.
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Drizzle with olive oil and salt and pepper. Scatter with some thyme sprigs and the lemon slices, place in the oven for about 10 minutes.
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When your ten minutes is up, add the chicken to the pan and place back in the oven for another 20 minutes.
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For the final 10 minutes of cooking add your asparagus to the roasting pan. Drizzle with some more olive oil and salt and pepper.
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Place back in the oven for the last 10 minutes.
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Serve dinner right from the pan.
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