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Baked Lemon Chicken with Asparagus
Ingredients
  • 1 pound baby red potatoes - cut into 1-inch pieces
  • 3 tablespoons olive oil - divided
  • 2 tablespoons chopped fresh rosemary - divided
  • 1 teaspoon kosher salt - divided
  • ½ teaspoon black pepper - divided
  • 2 pounds thin asparagus - tough ends trimmed and discarded, cut into 2-inch pieces (about 2 bunches)
  • 1 ½ pounds boneless skinless chicken breasts - or thighs, cut into 1-inch pieces
  • 1 teaspoon garlic powder
  • 1 large lemon - juice and zest (you should have about ¼ cup lemon juice total)
  • Salt - and freshly ground black pepper
Steps
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