Lemon Chicken & Asparagus

22 minutes at 200°C. Dinner for two.

What goes on the sheet

• 2 thin-sliced chicken breasts or thighs, 150 g each
• 1 tbsp olive oil + 1 tbsp lemon juice
• 10 thin asparagus spears, woody ends snapped off
• 4 thin lemon slices
• 2 garlic cloves, sliced
• 2 sprigs of rosemary
• ½ tsp flaky salt
• ¼ tsp black pepper

How it goes

1. Pat the chicken dry. Snap the woody ends off the asparagus.
2. Fill every outline on the sheet.
3. Pour the lemon oil along its line over the chicken, then push everything in around it.
4. Bring the long edges together, fold twice and twist the ends.
5. Bake 22 min, until the chicken reaches 74°C (165°F) at its thickest.
6. Rest 3 min. Squeeze the soft lemon over.

Get this recipe as a booklet.