Lemon Chicken Asparagus and Potato Sheet Pan Dinner

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

1. Preheat oven to 400 degrees. Spray an 18 by 13-inch rimmed baking sheet with non-stick cooking spray.
2. 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 (meanwhile cut and prep other ingredients).
3. 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.
4. Sprinkle evenly with garlic, thyme, rosemary, 1 tsp salt and 1/2 tsp pepper. Toss (with a spatula, pan may be hot) to evenly coat, spread into an even layer (don't overlap chicken pieces).
5. Return to oven and roast, tossing once halfway through, until chicken is cooked through (center should register 165 on thickest pieces), about 16 – 22 minutes longer. Season with more salt and pepper to taste, sprinkle with parsley and lemon zest and serve warm.