Sheet Pan Lemon Herb Chicken with Asparagus and Potatoes

Instructions

1. 1

   Preheat the oven to 400°F (200 °C).

2. 2

   In a large bowl, combine 1/4 cup olive oil, the juice and zest of 2 lemons, 4 cloves of minced garlic, 2 teaspoons dried thyme, 2 teaspoons dried rosemary, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon red pepper flakes (if using). Add 2/4 teaspoon black pepper and 2/4 teaspoon red pepper flakes (optional).

3. 3

   Add the 4 boneless, skinless chicken breasts to the marinade, ensuring they are well coated. Let them marinate for at least 20 minutes while you prepare the vegetables.

4. 4

   On a large sheet pan, arrange the halved baby potatoes. Drizzle with a little olive oil, and season with salt and pepper. Toss to coat and spread them out in a single layer.

5. 5

   Place the marinated chicken breasts on the sheet pan with the potatoes, reserving any leftover marinade.

6. 6

   Bake in the preheated oven for 20 minutes.

7. 7

   While the chicken and potatoes are baking, prepare the asparagus by tossing it with a drizzle of olive oil, salt, and pepper.

8. 8

   After 20 minutes, remove the sheet pan from the oven and add the asparagus around the chicken and potatoes. Drizzle the reserved marinade over the asparagus and chicken.

9. 9

   Return the sheet pan to the oven and bake for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender.

10. 10

    Remove from the oven and let rest for 5 minutes before serving.