One Pan Lemon Herb Chicken


For the Pan

3-4 boneless, skinless chicken breasts
1 pound red potatoes, diced into no larger than 1-inch pieces
1 pound carrots, peeled (about 6-8 each)
1 pound asparagus, woody ends removed (about 12 spears)
2 cups cherry tomatoes
1 lemon, thinly sliced
Fresh rosemary, parsley and ground black pepper for garnish
Extra olive oil for drizzling

For the Vinaigrette

½ cup olive oil
¼ cup lemon juice
1 tsp 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)




Stay Fancy! ;)

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