Recipes

Slow Roasted Lemon-Rosemary Chicken with Asparagus Recipe

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Atkins Slow Roasted Rosemary Chicken with Asparagus
3.3g
Net Atkins Count TM
Prep Time: 5 Minutes
Style:American
Cook Time: 60 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
30.2g

Protein

13.9g

Fat

3.4g

Fiber

269.6cal

Calories

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INGREDIENTS

  • 24 oz with bone and skin Chicken Breast
  • 2 clove Garlic
  • 1 tsp Rosemary
  • 2 tablespoon Olive Oil
  • 32 spear, large (7-1/4" to 8-1/2") Asparagus

DIRECTIONS

 

  1. Preheat oven to 300°F.  Prepare a sheet pan with aluminum foil. Set aside.
  2. Mince 1 clove of garlic and fresh minced rosemary then blend together with 1 Tbsp olive oil, salt and freshly ground black pepper to make a paste.  Coat the chicken breasts with the paste then roast for one hour on the sheet pan. 
  3. While the chicken cooks, prepare the asparagus by cutting off the hard/root end.  Toss with the remaining 1 Tbsp olive oil and minced remaining clove of garlic, season with salt and freshly ground black pepper.  During the last 15 minutes the chicken cooks add the asparagus to the same pan and continue to bake until the chicken is no longer pink in the center and the juices run clear.  Remove the bone from the chicken before serving.
 

 

Cooking Tip

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