Grilled Lemon Herb Chicken with Creamy Garlic Mashed Potatoes and Crispy Roasted Asparagus

Allergens

None, except for those sensitive to garlic in the mashed potatoes.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• Juice of 2 lemons
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• Salt and pepper, to taste
• 4 large russet potatoes, peeled and quartered
• 6 cloves garlic, minced
• 1/2 cup milk or cream
• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine chicken, lemon juice, olive oil, rosemary, thyme, salt, and pepper. Marinate for at least 30 minutes or up to overnight in the refrigerator. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Place marinated chicken on the prepared baking sheet and bake for 20 25 minutes, until cooked through. Set aside to rest. In a large pot, boil potatoes until tender. Drain and return to the pot. Add garlic, milk or cream, salt, and pepper, and mash until smooth. Toss asparagus with olive oil, salt, and pepper. Spread on a separate baking sheet and roast in the oven for 12 15 minutes, until crispy and tender. Slice the rested chicken and arrange on a plate alongside the creamy garlic mashed potatoes and crispy roasted asparagus.

Chef’s Insight

To enhance the flavors of this dish, consider marinating the chicken for longer or using chicken thighs instead of breasts for added juiciness.

Notes

Feel free to substitute the herbs in the marinade with your favorite herbs, such as basil or oregano.