Easy for Entertaining
Lemony Chicken, Potatoes and Arugula
Roasted Asparagus
Ingredients
- 1 lemon
- 2 (6-oz) boneless, skinless chicken breasts
- ½ (24-oz) bag yellow baby Dutch potatoes, quartered
- 2 Tbsp butter, melted
- 1 tsp dried oregano
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- ½ (5-oz) pkg baby arugula
- 1 Tbsp olive oil
Instructions
- Preheat oven to 450°F.
- Grate rind and squeeze juice from lemon.
- Arrange chicken and potatoes on a greased rimmed baking sheet; toss with butter, lemon rind, oregano, and ⅛ tsp each salt and pepper.
- Bake 20 minutes or until chicken is done; remove chicken from pan.
- Add arugula, oil, lemon juice, and remaining salt and pepper to potatoes on pan; toss gently.
- Serve with chicken.
Side Dish Ingredients
- ½ lb asparagus, trimmed
- 1 Tbsp olive oil
Side Dish Instructions
- Preheat oven to 450°F.
- Toss together asparagus and oil on a rimmed baking sheet .
- Bake 6 minutes or until crisp-tender; season to taste.
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