Lemon Rosemary Chicken and Asparagus with Baked Sweet Potato

Now I usually don't enjoy lemon chicken recipes, but I gave this one a try and absolutely loved it! I followed the recipe as is below, but decided to bake my sweet potatoes separately and throw in some asparagus with the chicken instead. There's not much prep to this recipe whatsoever, but you can make it even easier by using a Herbes de Provence Spice Blend instead of the fresh rosemary, if you prefer. The two squeezed lemons got me about ½ cup fresh lemon juice and it seemed like most of that was left behind in the pan after I distributed the chicken and asparagus to my meal containers. For all those who meal prep the classic chicken, vegetable, and potato, this recipe spices it up with some rosemary and lemon and makes the week's worth of lunches much more enjoyable! 

Lemon Rosemary Chicken and Asparagus
Ingredients:

• 2-3 Tbsp olive oil
• 4-6 chicken breasts (however many you need - I used about 2.75 lbs)
• 1 1/2 sweet potatoes, cubed (I omitted these and baked sweet potatoes instead)
• 1 lb Asparagus 
• 2 large lemon, squeezed (about ½ cup fresh lemon juice)
• 1 large lemon, sliced
• 2 Tablespoons rosemary
• 5 garlic cloves, crushed
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 400 degrees.
2. Add olive oil to a large cast iron skillet or to a roasting pan, and heat over medium-high heat. If using a roasting pan, you may need to use it over two burners.
3. Sprinkle desired amount of salt and pepper over chicken breasts. Then place the chicken breast sides down in the pan. Add the cubed sweet potatoes, and cook in pan/skillet for 4-5 minutes or until the chicken is browned.
4. Turn the chicken over and pour lemon, rosemary, and garlic over the chicken and potatoes. Add in your asparagus. Top with sliced lemons.
5. Bake at 400 degrees for 30-35 minutes, or until the chicken is done. This varies for each oven.

​Original recipe found here​