Entree 17 Recipe
Make Entree 17 Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Vegetables
For Serving
Method
Preparation
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). In a small bowl, mix olive oil, minced garlic, chopped rosemary, lemon juice from half the lemon, salt, and black pepper to create a marinade.
- 2
Marinate the Chicken
Place the chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes.
Cooking
- 3
Prepare the Vegetables
While the chicken is marinating, wash and trim the asparagus. Cut the cherry tomatoes in half. Set aside.
- 4
Bake the Chicken
Line a baking sheet with parchment paper. Place the marinated chicken breasts on the baking sheet. Arrange the asparagus and cherry tomatoes around the chicken. Drizzle any remaining marinade over the vegetables.
- 5
Roast in the Oven
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The vegetables should be tender and slightly caramelized.
Serving
- 6
Plate the Dish
Remove the baking sheet from the oven and let it rest for a few minutes. Garnish the chicken and vegetables with freshly chopped parsley. Serve immediately with lemon wedges on the side.