Lemon Rosemary Chicken w/Asparagus (Easy Low-Carb Dinner!)

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides similar health benefits with a higher smoke point.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary is more accessible and has a longer shelf life.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can be lower in calories and cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can add flavor.

Break down a whole chicken into leg quarters and breast with wings.

Season the chicken with salt, black pepper, and garlic powder.

Heat 2 to 3 tablespoons of olive oil or avocado oil in a hot skillet.

Place the chicken skin side down in the skillet to make the skin crispy.

Chop about 1 inch off the bottom of the asparagus and slice them in half.

Wash the asparagus to ensure they are clean.

Cook the chicken on medium heat for approximately 15 minutes before flipping it over.

Remove the chicken after 15 minutes and let it rest, shaking off excess oil.

Remove some oil from the pan, leaving about 1 tablespoon.

Add 1/4 cup of lemon juice to the pan to mix with the brown bits.

Add the asparagus to the skillet and toss them in the lemon juice.

Season the asparagus with 2 tablespoons of butter, salt, and black pepper.

After cooking the asparagus for about 5 minutes, add the chicken back to the skillet.

Top each piece of chicken with a little butter and dried rosemary.

Add more lemon juice over the chicken for flavor.

Broil in the oven for about 5 minutes until crispy and golden.

Plate the chicken and asparagus, arranging them nicely.

Finish by drizzling the remaining juice from the pan over the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens