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
Instructions
Preheat oven to 400°.
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.
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.
Bake until a meat thermometer inserted in thickest part of chicken registers 165°, about 30 minutes. Let stand for 5 minutes before serving.
Notes
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://pauladeenmagazine.com/lemon-herb-chicken-and-vegetables-recipe/