Caramelized onions are a beautiful thing. It adds so much rich flavor, this dish is a crowd-pleaser. (Also works well for a whole roaster!)
- 1 chicken breast
- ½ white onion
- ½ bunch of asparagus
- 1 tsp dried rosemary
- salt to taste
- ½ tsp cracked black pepper
- 1 tbsp extra virgin olive oil
- juice of ½ a lemon
Preheat oven to 350 degrees. Slice white onion. Heat up your cast iron skillet and spray with an organic extra virgin olive oil spray. When pan is heated up, add the white onion. Let the onion cook for a few minutes, letting them start to brown.
Next, add chicken breast on top of the onion, and add the squeeze the juice of ½ a lemon on top and add a slice on top. Add dried seasonings of rosemary, salt, and pepper to taste to the top of the chicken.
Let the chicken cook on the stove top for about five minutes, then let cook in the oven for another twenty.
While the chicken is cooking the oven, get asparagus ready. After taking off the ends, put the asparagus on a baking sheet and drizzle the olive oil. Sprinkle with 1 tsp of salt and cook in the oven for 20 minutes. Serve the chicken and onions over the cooked asparagus.