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Herb Roasted Chicken and Asparagus | Can't Stay Out of the Kitchen | delicious one-dish #chicken entree with lots of #veggies including #asparagus and cooked in a tasty vinaigrette. Great company dinner.

Herb Roasted Chicken and Asparagus

Teresa Ambra
This one-dish chicken entree is filled with asparagus, red potatoes, carrots, tomatoes, corn on the cob, mushrooms, leeks and onions. Then it's drizzled with a fresh herb vinaigrette. Amazing gluten free and clean-eating recipe.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Chicken, Main Dish
Cuisine American
Servings 4
Calories 686 kcal

Equipment

  • 1 18x26" cookie sheet pan or a roaster pan
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut vegetables
  • 1 vegetable peeler
  • 1 spatula

Ingredients
  

  • 4 large chicken breasts skinless, boneless
  • 10-15 small red potatoes washed, unpeeled
  • 3 carrots peeled & 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. mushrooms sliced
  • 1 leek green top removed, washed thoroughly and sliced
  • 1 large onion slice about 4 thin strips from onion and separate into rings
  • 4 cloves fresh garlic minced
  • 1/4 cup olive oil
  • 1 tsp. fresh oregano (mine was a lemon oregano)
  • 1 tsp. fresh basil
  • 1 tsp. fresh chives
  • 1 tsp. fresh rosemary
  • 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

NOTE: If you want the chicken to brown more, then separate the chicken and veggies into two different dishes. The cooking time may decrease by 30-60 minutes, so be careful to start checking after an hour of cooking.
 
NOTE: If you don't have fresh herbs for the vinaigrette, substitute about a half teaspoon of dried herbs for each.
 
NOTE: You may be able to stretch this dish to 6-8 servings if you cut the chicken breasts in two.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 686kcalCarbohydrates: 97gProtein: 40gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 72mgSodium: 752mgPotassium: 3311mgFiber: 15gSugar: 16gVitamin A: 9192IUVitamin C: 65mgCalcium: 157mgIron: 8mg
Keyword asparagus, carrots, casserole, chicken, corn, gluten free, main dish, potatoes, tomatoes
Tried this recipe?Let us know how it was!