Ingredients

The following ingredients have 6 Servings
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh rosemary leaves
  • 1 lb baby red potatoes, quartered
  • 6 boneless skinless chicken thighs (about 1 1/2 lb)
  • 1 bunch asparagus, cut into 2-inch pieces (about 1 lb)

Instruction

  • Heat oven to 425°F. Spray 18x13-inch rimmed pan with cooking spray.
  • In large bowl, mix 2 tablespoons of the olive oil, 1/2 teaspoon of the teaspoon salt, 1/4 teaspoon of the pepper and 1 tablespoon of the rosemary. Add potatoes; toss to coat. Place potatoes skin side down in single layer on pan. Roast 23 to 25 minutes or until tender when pierced with a fork. Remove from oven; stir.
  • In same large bowl, mix remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon rosemary leaves. Add chicken and asparagus; toss to coat. Arrange in single layer on pan along with potatoes.
  • Roast 16 to 20 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes are browned.