Slow Roasted Lemon-Rosemary Chicken with Asparagus Recipe

Atkins Slow Roasted Rosemary Chicken with Asparagus
Net Carbs
Prep Time: 5 Minutes
Cook Time: 60 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)



  • 24 oz with bone and skin Chicken Breast
  • 2 clove Garlic
  • 1 tsp Rosemary
  • 2 tablespoon Olive Oil
  • 32 spear, large (7-1/4" to 8-1/2") Asparagus



  1. Preheat oven to 300°F.  Prepare a sheet pan with aluminum foil. Set aside.
  2. Mince 1 clove of garlic and fresh minced rosemary then blend together with 1 Tbsp olive oil, salt and freshly ground black pepper to make a paste.  Coat the chicken breasts with the paste then roast for one hour on the sheet pan. 
  3. While the chicken cooks, prepare the asparagus by cutting off the hard/root end.  Toss with the remaining 1 Tbsp olive oil and minced remaining clove of garlic, season with salt and freshly ground black pepper.  During the last 15 minutes the chicken cooks add the asparagus to the same pan and continue to bake until the chicken is no longer pink in the center and the juices run clear.  Remove the bone from the chicken before serving.


Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.