Lemon Rosemary Dijon Chicken with Roasted Vegetables

Ingredients

• 1 tbsp dijon mustard

• 2 cloves garlic, minced

• 1/2 shallot, sliced

• 1 tbsp rosemary

• 1 tsp paprika

• Juice + zest of 1/2 lemon

• Pinch of salt and pepper

• 450g chicken breast

• 500g potatoes

• 1 tbsp olive oil

• 400g asparagus

Directions

Preheat the oven to 425 degrees Fahrenheit.

In a medium-large bowl, combine dijon mustard, garlic, shallot, rosemary, paprika, juice + zest from the lemon, and a pinch each of salt and pepper. Then add the chicken breast and toss well to combine. Let sit 15-20 minutes.⁣

On a rimmed baking sheet, toss the potatoes with 1 tablespoon olive oil. Season with salt and black pepper. Roast for 20 minutes, or until tender.⁣

Remove the potatoes from the oven and push them to one side of the pan. Put the chicken on the other side. Arrange the asparagus around the chicken and season with salt and pepper. Add the used and unused halves of the lemon to the pan for added flavour.⁣

Return the pan to oven and roast for 20-25 minutes more, until the chicken is cooked through.⁣

Inspired by Half Baked Harvest

Makes 4 servings, each with 265 calories / 28g protein / 23g carbs / 6g fat.⁣