Lemon Chicken Asparagus and Potato Sheet Pan Dinner
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Category
Main Course
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Cusine
American
What do you need?
How to make?
Ingredients
1 1/2 lb baby red potatoes
4 Tbsp olive oil
1 1/4 lbs thin asparagus
1 1/2 lbs boneless
4 cloves garlic
3 Tbsp fresh lemon juice
1 tsp dried thyme
1 tsp dried rosemary
Salt and freshly ground black pepper
2 Tbsp chopped fresh parsley
1 1/2 tsp lemon zest
Directions
Preheat oven to 400 degrees. Spray an 18 by 13-inch rimmed baking sheet with non-stick cooking spray. Place potatoes in a mound in center of baking sheet. Drizzle with 1 1/2 Tbsp of the olive oil then toss to evenly coat. Spread into an even layer then roast in preheated oven 20 minutes . Remove baking sheet from oven, add asparagus over potatoes then chicken over asparagus. Drizzle remaining 2 1/2 Tbsp olive oil and lemon juice over the top. Sprinkle evenly with garlic, thyme, rosemary, 1 tsp salt and 1/2 tsp pepper. Toss to evenly coat, spread into an even layer . Return to oven and roast, tossing once halfway through, until chicken is cooked through , about 16 - 22 minutes longer. Season with more salt and pepper to taste, sprinkle with parsley and lemon zest and serve warm.