Herb Roasted Chicken and Asparagus

Can't Stay Out of the Kitchen


This one-dish chicken entree is filled with asparagus, red potatoes, carrots, tomatoes, corn on the cob, mushrooms, leeks and onions. Then it's drizzled with a fresh herb vinaigrette. Amazing gluten free and clean-eating recipe.


  • 4 large chicken breasts (skinless, boneless)
  • 10-15 small red potatoes (washed, unpeeled)
  • 3 carrots (peeled & halved)
  • 1 bunch asparagus (cut, leaving only about 4-5 inches from the top (discard the tougher bottom section))
  • 2 ears corn on the cob (shucked, and broken in half)
  • 10 oz. container red and yellow cherry tomatoes
  • 6 oz. sliced mushrooms
  • 1 leek (green top removed, sliced)
  • 1 large onion (slice about 4 thin strips from onion and separate into rings)
  • 4 cloves fresh garlic (minced)
  • 1/4 cup olive oil
  • 1 tsp. fresh oregano ((mine was a lemon oregano))
  • 1 tsp. fresh basil
  • 1 tsp. fresh chives
  • 1 tsp. fresh rosemary
  • 1 tsp. pink Himalayan sea salt (or more, if desired)
  • 1/2 tsp. black pepper (or more, if desired)


  1. Spray a large roasting pan or baking dish with olive oil cooking spray. Place chicken breasts in center. Place potatoes, carrots,...
  2. Get the full instructions at Can't Stay Out of the Kitchen
Herb Roasted Chicken and Asparagus

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