Bryan's Stuff

   
Poultry

     Sheet Pan Lemon Chicken

Ingredients:
1 1/2 pounds boneless skinless chicken breasts about 2 large or 4 small filets
1 bunch thin asparagus about 3/4-1 pound
2 lemons
3 tablespoons olive oil
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
Olive oil for drizzling
Salt to taste

Method:
In a zip-top bag, pound thicker chicken breasts to even thickness. Cut in half if desired. *If using filets, pounding isn't needed. In a small bowl combine 3 tablespoons olive oil, Italian seasoning and juice from one lemon. Pour into bag with the chicken and massage to coat. Marinate in the refrigerator for 30 minutes to an hour. *Can skip the marinating time if in a hurry. Preheat oven to 400 degrees F. Arrange chicken in the center of a large sheet pan and sprinkle with salt and pepper on both sides. Bake for 15 minutes.

Directions:
Take pan out of the oven. Slide chicken to one side of the sheet pan and arrange asparagus on the other side. Drizzle asparagus with olive oil (about a tablespoon or so) and squeeze juice from half a lemon over the asparagus. Sprinkle with salt, then toss gently to coat using tongs since the pan will be hot.

Bake for another 10-12 minutes or until chicken is cooked through (165 degrees F) and asparagus is crisp-tender (soft, but still has a bite to it). Remove from the oven and cover with foil. Let chicken rest, covered, for 5 minutes before serving.

Notes:
Toss asparagus in a plastic bag.