Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.