Herbed Chicken With Roasted Asparagus And Fingerlin

Name: Herbed Chicken With Roasted Asparagus And Fingerlings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken; 4 Chicken Breasts; Thyme; Rosemary; Sage; Salt; Pepper; Butter (for searing); 1 tablespoon flour (for roux); 2 cups Chicken Stock (low sodium); Roasted Vegetables; Asparagus; Truffle Salt (if not available, Kosher Salt is fine); Black Pepper; Olive Oil; Fingerling Potatoes; Rosemary; Salt; Pepper; Butter

Servings: persons

Chicken
4 Chicken Breasts
Thyme
Rosemary
Sage
Salt
Pepper
Butter (for searing)
1 tablespoon flour (for roux)
2 cups Chicken Stock (low sodium)
Roasted Vegetables
Asparagus
Truffle Salt (if not available, Kosher Salt is fine)
Black Pepper
Olive Oil
Fingerling Potatoes
Rosemary
Salt
Pepper
Butter

1
Preheat oven to 425 degrees.
2
Wash and pat chicken dry. Dice the rosemary, sage, and thyme until uniform in texture. Season the breasts with salt and pepper and the herb mixture and set aside.
3
Wash both the asparagus and fingerling potatoes. Slice the potatoes in half, length wise, and pat both vegetable dry. Pull out two separate sheet pans. On one, lay the asparagus flat and season with truffle salt, pepper and olive oil. On the other, toss the fingerlings in salt and pepper and lay flesh side down to allow the potato to caramelize and roast. Peel rosemary leaves off the stalk and scatter across the potatoes. Dice 2 tbs. of butter and spread across the sheet pan.
4
Place both sheet pans into the 425 degree oven and begin to roast. The asparagus should take roughly 10 minutes, and the potatoes roughly 20.
5
Preheat a skillet over medium heat and add butter to the pan. Place chicken breasts into the warm pan and sear one side until golden brown (4 minutes). Flip chicken to the other side and sear for an additional 3 minutes.
6
Transfer the skillet with the chicken into the oven to finish cooking the chicken thoroughly. After about 5 minutes remove the pan from the oven and take the chicken out of the pan to rest.
7
Add the flour into the pan with the grease from cooking the chicken. Be careful as the skillet handle will be hot from the oven. Cook the grease and flour together for a minute to cook the rawness out of the flour. Add the chicken stock and bring to a medium simmer.
8
Plate roasted vegetables with the seared chicken on top. Cover with the delicious herbed gravy and enjoy!

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Chicken, 4 Chicken Breasts, Thyme, Rosemary, and more.

Yes, Herbed Chicken With Roasted Asparagus And Fingerlings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herbed Chicken With Roasted Asparagus And Fingerlings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions