Roasted Greek Chicken over Asparagus and Red Onion

  • 2 boneless, skinless chicken breast halves
  • juice of two lemons
  • some dried oregano
  • some dried rosemary
  • 2 cloves of garlic
  • some salt and pepper
  • some cayenne pepper
  • some paprika
  • 1 red onion, sliced
  • 1 pound asparagus
  • olive oil

Method: Marinate chicken in spices, lemon juice, garlic, and olive oil. Zip-lock baggies are great marinating chicken receptacles.

Slice red onion and spread it in a single layer on a baking sheet or casserole pan.  Wash and trim asparagus and layer it on top of the onion.

Place chicken and its marinade on top of the onion and asparagus.

Roast at 400 degrees until chicken is done.

When the chicken is close to done, sprinkle feta cheese over the meat and vegetables and broil until bubbling and brown.

Serve with pasta, rice, or whatever inspires you. I made orzo with fresh tomatoes, parsley, lemon juice, lemon zest, feta, and olives.

2 responses »

    • Thanks for the comment! It was delicious! Asparagus is my favorite vegetable and I look forward to it every spring.

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