One Pan Lemon Tarragon Chicken
This healthy, low carb anti-inflammatory dish is simple to make and absolutely delicious.
Ingredients
- 2 whole lemons
- ¼ cup Extra virgin olive oil
- 4-6 cloves garlic minced
- 2 tsp Kosher salt
- 1 tsp pepper
- ¼ cup fresh tarragon leaves chopped
- 1 ½ lbs fresh asparagus trimmed
- 2 large leeks sliced 1/2 inch thick
- 1 ½ lbs boneless, skinless chicken breasts chopped
Instructions
- Preheat oven to 350°F and line a sheet pan with parchment paper.
- Place the zest of 1 lemon and it's juice (about 3 Tbsp) in a small bowl. Add oil, garlic, salt and pepper. Mix well until salt dissolves. Add ½ of the fresh tarragon, saving the remainder for garnish.
- Place trimmed asparagus in a bowl and spoon some of the marinade over top. Toss to combine and place on prepared sheet pan. Add leeks to the same bowl, toss with a little marinade and spread out on the sheet pan. Add the chicken breasts to the bowl, with remaining marinade until well coated. Nestle the chicken among the asparagus.
- Zest the second lemon over the whole sheet pan and slice the lemons into rounds, layering them over the asparagus.
- Bake 20 minutes, or until chicken reads 160°F.
- Remove from oven and lightly toss, turning chicken over to coat the top with the juices. Sprinkle with remaining tarragon and serve.