It’s a subtle briny flavor that pairs so well with the crunchy celery and asparagus on the side. Good, relax, and enjoy!

What you’ll need:
1 anchovy fillet in oil
½ oz fresh dill
½ oz fresh parsley
8 oz asparagus
3 celery stalks
2 large cloves garlic
2 tsp red wine vinegar
2 6-ounce boneless, skinless chicken breasts
2 Tbsp roasted whole almonds
olive oil
coarse salt
freshly ground black pepper

Equipment:
medium ovenproof skillet
rimmed baking sheet

Recipe steps:

1. Prep ingredients
   Preheat oven to 375ºF. Finely chop anchovy. Pick leaves from dill and parsley and coarsely chop leaves. Trim asparagus. Cut celery lengthwise in half or thirds if stalk is wide. Peel and finely chop garlic.

2. Make anchovy-herb sauce
   Combine anchovy, dill, parsley, half of the garlic, vinegar, and 2 tablespoons oil in a small bowl. Season with salt and pepper.

3. Cook chicken
   Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high. Season chicken all over with salt and pepper and add to hot skillet. Cook until chicken breasts are golden-brown on one side, 4–6 minutes.

4. Roast vegetables
   Meanwhile, toss asparagus and celery with 2 teaspoons oil on a rimmed baking sheet and season with salt and pepper. Transfer to the oven and roast until slightly browned and crisp-tender, 9–12 minutes.

5. Roast chicken
   Turn chicken and transfer to oven. Roast until cooked through (internal temperature of the thickest part should register 165ºF on an instant read thermometer), 9–12 minutes.

6. Finish and serve
   Coarsely chop almonds. Serve vegetables alongside chicken topped with the anchovy-herb sauce and chopped almonds. Enjoy!

See what else is cooking this week!