Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 680 g)
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil (for chicken)
  • 2 Tbsp (30 ml) Fresh Lemon Juice
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Rosemary
  • 1/2 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1 medium Lemon, zested and thinly sliced
  • 1 lb (450 g) Asparagus spears, woody ends snapped off
  • 1 pint (300 g) Cherry or Grape Tomatoes
  • 1 medium Red Onion, cut into 8 wedges
  • 1 Tbsp (15 ml) Extra Virgin Olive Oil (for vegetables)
  • Salt and Pepper, To taste
  • 2 Tbsp Fresh Parsley or Basil, roughly chopped
  • Pinch Flaky Sea Salt

Instructions:

  1. Preheat your oven to 200°C (400°F). Line a large rimmed baking sheet (13x18 inches) with parchment paper for easy clean-up.
  2. Season the Chicken: Place the chicken breasts in a bowl. Drizzle with 2 Tbsp of EVOO and the lemon juice. Sprinkle over the oregano, rosemary, garlic powder, salt, and pepper. Toss well until the chicken is thoroughly coated.
  3. Prepare the Vegetables: In a separate large bowl, combine the asparagus, cherry tomatoes, and red onion wedges. Drizzle with the remaining 1 Tbsp of EVOO, a good pinch of salt, and pepper. Toss gently.
  4. Assemble the Traybake: Arrange the seasoned vegetables evenly on the prepared baking sheet, ensuring they are not too crowded. Push the vegetables toward the edges to create space in the centre.
  5. Place the seasoned chicken breasts in the centre of the baking sheet, nestled amongst the vegetables.
  6. Lay a thin slice or two of fresh lemon directly onto the top of each chicken breast.
  7. Roast: Place the tray in the preheated oven and roast for 30 to 35 minutes.
  8. Check for Doneness: At the 30-minute mark, check the internal temperature of the thickest part of the chicken using a thermometer. It must register 74°C (165°F).
  9. Rest: Remove the tray from the oven. Tent the entire tray loosely with foil and let the chicken rest for 5 minutes. This is vital for moist chicken.
  10. Serve: Garnish generously with the fresh chopped parsley or basil and a final sprinkle of flaky sea salt before serving directly from the tray.