Lemon Chicken Asparagus and Potato Sheet Pan Dinner

Ingredients

• 1 1/2 lb baby red potatoes, diced into small pieces, about 1-inch
• 4 Tbsp olive oil, divided
• 1 1/4 lbs thin asparagus, tough ends trimmed, remaining chopped into 2-inch pieces
• 1 1/2 lbs boneless, skinless chicken breasts, diced into even bite size pieces, about 1-inch
• 4 cloves garlic, minced
• 3 Tbsp fresh lemon juice
• 1 tsp dried thyme
• 1 tsp dried rosemary, crushed
• Salt and freshly ground black pepper
• 2 Tbsp chopped fresh parsley
• 1 1/2 tsp lemon zest

Directions

1. Heat the oven to 400 degrees. Coat an 18 by 13-inch rimmed baking sheet with non-stick cooking spray.
2. Pile the potatoes in the middle of the baking sheet. Add 1 1/2 Tbsp of the olive oil and toss until the pieces are coated, then spread them out in a single layer. Roast for 20 minutes while you prep the remaining ingredients.
3. Take the baking sheet out of the oven. Scatter the asparagus over the potatoes, then add the chicken on top of the asparagus. Pour the remaining 2 1/2 Tbsp olive oil and the lemon juice over everything.
4. Add the garlic, thyme, rosemary, 1 tsp salt and 1/2 tsp pepper, sprinkling them evenly across the pan. Toss everything together with a spatula, remembering the pan will be hot, then spread it back out evenly and make sure the chicken pieces are not overlapping.
5. Put the pan back in the oven and roast for 16 – 22 minutes longer, tossing once midway through, until the chicken is cooked through and the thickest pieces reach 165 in the center. Add more salt and pepper to taste, then finish with the parsley and lemon zest and serve warm.