This dinner is so easy to throw together, it only takes about 15 minutes prep and the oven does the rest. It's a healthy, hearty and satisfying one pan meal that's packed with fresh ingredients! The bright lemony flavor mixed with the herbs and garlic makes this simple chicken dinner taste perfect.
Servings: 4
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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 (zest it first and set the zest aside)
- 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
Instructions
- 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 (meanwhile cut and prep other ingredients).
- 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 (with a spatula, pan may be hot) to evenly coat, spread into an even layer (don't overlap chicken pieces).
- 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.
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