I love a good recipe that can be incorporated into two dishes. It saves me so much time in the kitchen! Plus, it really brings my dinner together having the same flavor profile to tie them together. I love serving this with a nice side of brown rice. BONUS: Both the chicken and asparagus also cook at the same temperature!

Citrus Glaze

ORANGE CITRUS GLAZE:

1 large navel orange, zested and juiced (1/2 cup)
2 tablespoons honey
2 tablespoons fresh oregano, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/2 cup olive oil

Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup

Chicken and Asparagus

ROASTED CHICKEN AND ASPARAGUS

4 boneless skin-on chicken breasts
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

1 pound asparagus, trimmed
1 tablespoon olive oil
Kosher salt and freshly ground pepper
Freshly grated orange zest, for garnish

Preheat the oven to 400 degrees F.

Line a baking sheet with foil and set a rack over the sheet.

Pat the chicken dry with a paper towel. Coat the chicken with the olive oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving.

Place a rimmed baking sheet in the oven with 20 minutes of chicken cooking time left.

Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook for 5 minutes. Add the 1/3 cup of the remaining orange glaze and finish cooking for another 5 minutes, or until desired doneness. Sprinkle with some orange zest.

Recipes Adapted from Tiffany Thiessen