Lemon Herb Chicken and Potatoes

On days that "feel like a Monday" a one pot meal is a must for our house. One pot meal doesn't have to mean a casserole full of cheese and cream, although those options are tasty. Today's post is a healthy chicken dish that is one that you can throw together, toss in the oven, and chow down all in about an hour. 

I used purple potatoes for today's dish because I think they are pretty and more importantly contain more antioxidants than your regular russet potatoes. By all means, grab red new potatoes or golden potatoes if you have them in the pantry. Just be sure they are smaller in size or they won't be done when the other components of the dish are ready to eat. 

The sauce I make for this recipe is essential a cheese free pesto. Whats even better? This dish is naturally gluten and dairy free! If the way my house smells while it is cooking is any indication, this meal should be a hit! 

Hungry? Good, lets cook!

Printable Recipe Here.

Lemon Herb Chicken and Potatoes

GF/DF

Ingredients:

3 cloves garlic

1 1/2 T fresh parsley

2 sprigs fresh rosemary

1/4 t salt

1/4 t freshly ground black pepper

1/3 cup olive oil

2 boneless, skinless chicken breasts 

1 bunch fresh asparagus, stems trimmed

2 cups purple potatoes

2 fresh lemons

What to do:

Go ahead and preheat your oven to 425°. 

Cut your asparagus into about 2 inch pieces.

Slice your potatoes in half.

Peel your garlic and toss into food processor or blender. I like to use my smaller food processor for this recipe. 

Pulse for about 30 seconds or until minced.

Add in the parsley, rosemary, salt, pepper, juice of the lemons, and olive oil.  Make sure you reserve your lemon halves. 

Process for about a minute or until the sauce forms. It will begin to look creamy. 

Add your chicken breasts, sprinkled with a little salt and pepper, potatoes, and asparagus into an 8 x 11 baking dish. 

Place your reserved lemon halves in the corners of the baking dish.

Pour your garlic sauce over the entire dish. 

Bake uncovered for about 40 minutes, or unit the chicken juices run clear. About half way through, baste the chicken with the sauce that accumulates at the bottom of the dish. This will help keep the chicken moist. 

Remove from oven and enjoy!

Thanks Y'all!

-Wise Wife