Lemon-Herb Roasted Chicken with Asparagus and Quinoa
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Ben Bjurstrom
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Tonight, we're making Lemon-Herb Roasted Chicken with Asparagus and Quinoa! Preheat your oven to 400°F (200°C). Mix herbs, garlic, salt, and pepper, then rub generously on a 3-pound chicken. Roast for 1 hour 15 minutes, until internal temp reaches 165°F. While roasting, cook quinoa in broth. Toss asparagus with oil, salt, pepper, and lemon zest, then roast until tender. Rest chicken before carving, serve with quinoa and asparagus. Enjoy!
Meat, Eggs, & Dairy
- 3 pounds whole chicken
- 2 tablespoons butter
Fresh Produce & Herbs
- 1 pound asparagus
- 2 medium lemon
- 1/4 cup parsley
- 1/4 cup thyme
- 1/4 cup rosemary
Seasonings & Spices
- 4 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Pantry Items
- 1 cup quinoa
- 2 cups chicken broth
- 2 tablespoons olive oil
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