Herb Roasted Chicken and Asparagus
Gluten Free Living – 2021
Herb Roasted Chicken and Asparagus is one of those lovely one-dish suppers that I love to make. Making everything in one casserole is so easy. You toss in the ingredients, sometimes pour a sauce or vinaigrette over top, and then bake. Simple, easy, quick.
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And, it leaves plenty of time while the casserole is baking to attend to other things around the home. This one consists of chicken, asparagus, tomatoes, red potatoes, carrots, halved corn-on-the-cob, mushrooms, leeks, onions and garlic in a tasty vinaigrette.
My inspiration for this recipe always goes back to the very first recipe I made as a one-dish supper: Roasted Chicken with Rosemary. The inspiration for the vinaigrette sauce comes from this recipe. I have several of these one-dish supper entrees on my blog.
Everyone uses a little different arrangement of veggies or sauce, but all use chicken. I enjoy making them because they are all healthy, lower calorie, gluten free recipes that are completely satisfying and filling. Plus it gives me the opportunity to eat more vegetables. 🙂
If you enjoy the ease of a one-dish supper, or you need to make a meal for friends, Herb Roasted Chicken and Asparagus is an excellent option. While I used boneless, skinless chicken breasts, you can use a whole chicken or even turkey cutlets. I used a vast assortment of veggies, but you can change them up to suit you.
I even have one recipe where I use sweet potatoes and green beans as the accompaniment to chicken. Yum. If you want your chicken to brown more while baking you may want to separate the chicken and veggies and put them in two separate baking dishes. You will have to cut down your cooking time however–maybe by as much as a half! Otherwise, just throw everything into your largest roaster pan or dish, bake and enjoy.
Herb Roasted Chicken and Asparagus is a complete one-dish entree that you will love!
If you’re trying to use up a lot of fresh garden produce, this is a great recipe.
The herbs add delicate flavor and balance to this tasty chicken entree.
Here’s what I did.
I used these ingredients.
Spray an 11×15″ glass baking dish (or your largest roaster pan) with olive oil cooking spray. Place chicken pieces in center of baking dish. Top with onion rings, leeks, and garlic. Place corn, asparagus, red potatoes, carrots, tomatoes and mushrooms around the chicken in the dish.
You can adjust the amount of vegetables to how many your family will eat.
I used these ingredients to make the vinaigrette. The herbs are rosemary, lemon oregano, chives and basil.
Combine vinaigrette ingredients.
Drizzle vinaigrette over top of chicken and vegetables in casserole dish.
Bake uncovered at 350 for approximately 2 hours, or until chicken and veggies test done. (The more you have in the dish the slower it will cook).
Herb Roasted Chicken and Asparagus is so easy to make since you basically layer everything in the casserole dish and then pour an olive oil vinaigrette over top before baking.
This is a great way to get your kids to eat their veggies!
If you want your chicken to brown more then you’ll probably want to put the veggies in a separate casserole dish while baking. I liked the flavor of all the veggies and chicken cooked together.
We loved all the veggies in this one-dish meal.
Here’s the recipe.
HERB ROASTED CHICKEN AND ASPARAGUS
(My own concoction)
Herb Roasted Chicken and Asparagus
Equipment
- 1 18x26" cookie sheet pan or roaster pan
- measuring cups
- measuring spoons
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
Ingredients
- 4 large chicken breasts skinless, boneless
- 12 small red potatoes washed, unpeeled
- 3 large carrots peeled and halved
- 1 bunch asparagus cut, leaving only about 4-5 inches from the top (discard the tougher bottom section)
- 2 ears corn on the cob shucked, and broken in half
- 10 oz. container red and yellow cherry tomatoes
- 6 oz. fresh mushrooms sliced
- 1 leek green top removed, washed thoroughly and and sliced
- 1 large onion slice about 4 thin strips from onion and separate into rings
- 4 cloves fresh garlic finely minced
- 1/4 cup olive oil
- 1 tsp. fresh oregano (mine was a lemon oregano)
- 1 tsp. fresh chives snipped
- 1 tsp. fresh rosemary minced
- 1 tsp. pink Himalayan sea salt or more, if desired
- 1/2 tsp. ground black pepper or more, if desired
Instructions
- Spray a large roasting pan or baking dish with olive oil cooking spray.
- Place chicken breasts in center.
- Place potatoes, carrots, asparagus, corn on the cob, tomatoes and mushrooms around the chicken pieces.
- Sprinkle leek and onion slices over top of veggies and chicken.
- Combine olive oil, garlic, basil, oregano, rosemary, chives, sea salt and pepper.
- Drizzle over top of chicken and veggies.
- Bake at 350° for approximately 2 hours until done.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
We loved the flavors of Herb Roasted Chicken and Asparagus.
If you enjoy asparagus this is a great way to use it.
Herb Roasted Chicken and Asparagus is a real treat for a weeknight dinner. This clean-eating recipe is packed with flavor.
You may also enjoy these delicious recipes!
Baked Italian Chicken and Potatoes with Herb Vinaigrette
Roasted Chicken with Vegetables
Roasted Lemon Chicken with Potatoes and Tomatoes
Recipe originally published September 10, 2016.
Herb Roasted Chicken and Asparagus
Equipment
- 1 18×26" cookie sheet pan or roaster pan
- measuring cups
- measuring spoons
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
Ingredients
- 4 large chicken breasts skinless, boneless
- 12 small red potatoes washed, unpeeled
- 3 large carrots peeled and halved
- 1 bunch asparagus cut, leaving only about 4-5 inches from the top (discard the tougher bottom section)
- 2 ears corn on the cob shucked, and broken in half
- 10 oz. container red and yellow cherry tomatoes
- 6 oz. fresh mushrooms sliced
- 1 leek green top removed, washed thoroughly and and sliced
- 1 large onion slice about 4 thin strips from onion and separate into rings
- 4 cloves fresh garlic finely minced
- 1/4 cup olive oil
- 1 tsp. fresh oregano (mine was a lemon oregano)
- 1 tsp. fresh chives snipped
- 1 tsp. fresh rosemary minced
- 1 tsp. pink Himalayan sea salt or more, if desired
- 1/2 tsp. ground black pepper or more, if desired
Instructions
- Spray a large roasting pan or baking dish with olive oil cooking spray.
- Place chicken breasts in center.
- Place potatoes, carrots, asparagus, corn on the cob, tomatoes and mushrooms around the chicken pieces.
- Sprinkle leek and onion slices over top of veggies and chicken.
- Combine olive oil, garlic, basil, oregano, rosemary, chives, sea salt and pepper.
- Drizzle over top of chicken and veggies.
- Bake at 350° for approximately 2 hours until done.