Sheet Pan Chicken and Asparagus

tbsp olive oil
2 tbsp lemon juice
4 cloves garlic minced
1 T of fresh parsley minced
1T fresh rosemary chopped, stems discarded
1/2 tsp each salt & pepper
1 cup baby potatoes, sliced in half or small red potatoes quartered
4 chicken cutlets (or 2 chicken breasts sliced in half lengthwise)
1 bunch asparagus spears should be similar in size or peel to thin

Preheat oven to 425F. Line a baking sheet with parchment paper. In a medium bowl, mix together the olive oil, lemon juice, garlic, parsley, and rosemary. Add baby potatoes to the bowl and spoon onto the baking sheet generously adding some of the herb mixture. Add the chicken
to the bowl and repeat. Pour any extra mix onto the chicken.
Roast for 15 minutes.

Meanwhile, trim ends of asparagus. Remove the pan from the oven and the asparagus to the pan and bake the chicken, potatoes, and asparagus altogether for 8-10 minutes until asparagus and potatoes are fork tender. Divide the chicken, potatoes, and asparagus among serving plates. Enjoy!

adapted from: thekitchn.com

Share to Print