Baked Chicken Breast Recipe

Directions

1. In a bowl, combine 2 tsp paprika, 1 tsp garlic powder, 1 tsp ground black pepper, 1/2 tsp salt, and 1 tsp dried oregano. Mix to make a spice blend, divide it into 3 equal parts and put in 3 small bowls. Set aside. Preheat the oven to 375°F.
2. Put a piece of chicken breast on a cutting board and cut three-quarters of the way into the chicken breast to create a pocket on the side. Repeat with the remaining pieces and put them on a lined baking pan. Arrange potatoes around the chicken.
3. Season 24 oz chicken breast with one-third of the spice blend and 2 tbsp olive oil. Rub the chicken to distribute the seasoning evenly. Then, season the 18 oz potatoes with another part of the spice blend and 1 1/2 tbsp of melted unsalted butter. Toss to coat evenly.
4. Meanwhile, put asparagus in a large plate. Drizzle the remaining 1 tbsp of melted unsalted butter and sprinkle the rest of the spice blend on 16 oz asparagus. Mix to coat the seasoning evenly.
5. Put the baking pan in the oven and bake for 20 minutes. Once the timer rings, take the pan out of the oven. Move the potatoes to one side of the pan and arrange the asparagus on the other side. Put lemon slices on the chicken. Put the pan back in the oven and bake for 10 minutes.
6. After 10 minutes, take the pan out. Move the lemon slices to the asparagus. Sprinkle 1.5 oz grated parmesan cheese over the chicken and potatoes. Return the baking pan to the oven and bake for another 5 minutes.
7. Once the time is up, remove the chicken from the oven. Garnish with 2 tbsp freshly chopped parsley. Transfer to a plate and serve.