Roasted Chicken, New Potatoes, and Asparagus recipe for managing PCOS and pregnancy on Fertility Chef

Dinner: Roasted Chicken, New Potatoes, and Asparagus

This recipe includes fertility superfoods such as:

Health and fertility benefits of Roasted Chicken, New Potatoes, and Asparagus

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. We don't have any research on Asparagus as a fertility food yet. Please leave your review below if you are able to provide details about asparagus.

Ingredients

1 1/2 pounds new potatoes, halved, or boiling potatoes, cut into 3/4-inch pieces
10 cloves garlic
3 1/2 tablespoons cooking oil
Salt
4 bone-in chicken breasts (about 2 1/4 pounds in all)
1 tablespoon lemon juice
Fresh-ground black pepper
1 tablespoon butter, cut into 4 pieces
1 pound asparagus, tough ends snapped off and discarded, spears cut diagonally into 1-inch pieces
1/2 teaspoon grated lemon zest (from about 1/2 lemon)

Instructions

Heat the oven to 425 °. In a large roasting pan, toss the potatoes and garlic with 1 1/2 tablespoons of the oil and 1/2 teaspoon salt. Put the pan in the upper third of the oven and cook, stirring once, for 15 minutes.
Meanwhile, coat the chicken with 1 tablespoon of the oil; arrange the pieces, skin-side up, in a smaller roasting pan. Sprinkle the chicken with the lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top each piece of chicken with a piece of the butter.
Stir the potatoes. Put the chicken in the oven with the potatoes and cook for 10 minutes. Add the asparagus, the remaining 1 tablespoon oil, and 1/8 teaspoon each salt and pepper to the potatoes. Stir and continue cooking until the chicken, potatoes, and asparagus are done, 10 to 15 minutes longer. Remove both pans from the oven. Toss the potatoes and asparagus with the lemon zest. Serve with the chicken breasts.