Sheet Pan Chicken with Asparagus and Potatoes
Sheet Pan Chicken with Asparagus and Potatoes is an easy weeknight dinner that comes together with olive oil, lemon juice, and fragrant herbs.
Servings 4 people
- 1 pound boneless skinless chicken breast
- 4 russet potatoes peeled and diced
- 1 pounds fresh asparagus trimmed
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 teaspoon marjoram
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- Salt and pepper to taste
Preheat oven to 375 degrees F. Line and spray a baking sheet.
Place chicken on the prepared baking sheet. Mix together olive oil, lemon juice, and seasonings in a small bowl. Brush seasoning on both sides of the chicken breasts.
In a large bowl, toss potatoes and asparagus with 1 tablespoon olive oil, salt, and pepper. Place on baking sheet with chicken.
Bake for 30-45 minutes, or until chicken is cooked and vegetables are tender. You may have to flip everything and continue to bake until cooked through.