Ingredients:

  • 4 tbsp (60 g) Unsalted Butter, softened
  • 4 cloves (approx 20 g) Fresh Garlic, minced
  • 1 tsp (5 g) Lemon Zest
  • 1 tsp (5 ml) Fresh Lemon Juice
  • 2 tbsp (approx 10 g) Fresh Parsley, chopped
  • ½ tsp Kosher Salt (for butter)
  • ¼ tsp Freshly Cracked Black Pepper (for butter)
  • 4 Boneless, Skinless Chicken Breasts (6 oz / 170 g each), trimmed and patted dry
  • 1 lb (450 g) Asparagus Spears, ends trimmed
  • 1 tbsp (15 ml) Olive Oil
  • Salt and Black Pepper, to taste (for chicken and vegetables)
  • 4 thin rounds Lemon Slices (for garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C). Lay out four large sheets of heavy-duty aluminium foil (roughly 12x18 inches each) on a large baking sheet.
  2. In a small bowl, combine the softened butter, minced garlic, lemon zest and juice, parsley, salt, and pepper. Mix thoroughly until everything is evenly incorporated to create the compound butter.
  3. Toss the trimmed asparagus spears lightly with the olive oil, a pinch of salt, and pepper. Set aside.
  4. Pat the chicken breasts completely dry with paper towels. Season both sides generously with salt and pepper.
  5. Place one seasoned chicken breast slightly off-centre on each piece of foil. Spread approximately 1 tablespoon of the compound butter evenly over the top of each chicken breast.
  6. Arrange a quarter of the seasoned asparagus spears around the sides of the chicken in each packet. Optionally, lay one thin slice of fresh lemon on top of the buttered chicken.
  7. Seal the packets: Bring the long sides of the foil up together over the chicken. Fold the edges over twice to create a tight, sealed seam. Then, roll and seal the remaining short ends tightly against the chicken to form a completely airtight pocket, ensuring there is a small air gap above the ingredients for steaming.
  8. Bake: Place the baking sheet with the foil packets in the preheated oven. Bake for 22–25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
  9. Allow the sealed packets to rest on the counter for 5 minutes after removing them from the oven. Serve the chicken and asparagus directly in the foil packet or carefully transfer to plates, drizzling the accumulated garlic-lemon butter sauce over the top.