Herb Roasted Chicken and Asparagus

🧂 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

• 1 Spray a large roasting pan or baking dish with olive oil cooking spray.
• 2 Place chicken breasts in center.
• 3 Place potatoes, carrots, asparagus, corn on the cob, tomatoes and mushrooms
  around the chicken pieces.
• 4 Sprinkle leek and onion slices over top of veggies and chicken.
• 5 Combine olive oil, garlic, basil, oregano, rosemary, chives, sea salt and
  pepper.
• 6 Drizzle over top of chicken and veggies.
• 7 Bake at 350° for approximately 2 hours until done.

Nutrition Info