Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Instructions
- 1
Marinate the Chicken
In a bowl, combine olive oil, minced garlic, chopped rosemary, lemon juice, salt, and black pepper. Add the chicken breasts and coat them well. Cover and let marinate in the refrigerator for at least 30 minutes.
- 2
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 3
Prepare the Vegetables
On a baking sheet, toss the asparagus and cherry tomatoes with a drizzle of olive oil, salt, and pepper. Spread them out evenly.
- 4
Bake the Chicken
Remove the chicken from the marinade and place it on the baking sheet alongside the vegetables. Bake for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- 5
Serve
Once cooked, let the chicken rest for a few minutes before slicing. Serve the chicken alongside the roasted vegetables, drizzling any pan juices over the top.