Lemon Herb Chicken and Vegetables
Makes 4 servings
  • ½ cup fresh parsley leaves
  • ¼ cup plus 1 tablespoon extra-virgin olive oil, divided
  • 3 cloves garlic, peeled
  • 1 lemon, juiced
  • 1 tablespoon red wine vinegar
  • 1½ teaspoons kosher salt, divided
  • ½ teaspoon ground black pepper, divided
  • 2 bunches asparagus, trimmed
  • 2 yellow squash, cut into pieces
  • 4 boneless skinless chicken breasts
  • 1 lemon, thickly sliced
  1. Preheat oven to 400°.
  2. In the container of a blender, process together parsley, ¼ cup olive oil, garlic, lemon juice, vinegar, 1 teaspoon salt, and ¼ teaspoon pepper until smooth.
  3. On a large rimmed baking sheet, toss together asparagus, squash, remaining 1 tablespoon olive oil, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper; arrange in a single layer. Place chicken on vegetables, and pour parsley sauce onto chicken and vegetables. Top with lemon slices.
  4. Bake until a meat thermometer inserted in thickest part of chicken registers 165°, about 30 minutes. Let stand for 5 minutes before serving.
Kitchen Tip: Make the parsley sauce and marinate the chicken in it up to a day ahead. When you’re ready to eat, just top the veggies with the chicken and bake as directed.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/lemon-herb-chicken-and-vegetables-recipe/