Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). On a large, rimmed baking sheet, toss the baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Roast them alone for 15 minutes to give them a head start.
- While the potatoes are roasting, pat the chicken breasts dry. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, lemon zest, minced garlic, thyme, and rosemary.
- After 15 minutes, remove the baking sheet from the oven. Add the chicken breasts to the pan and arrange the broccoli, asparagus, and red onion around the chicken and potatoes.
- Pour the lemon-herb mixture over the chicken and vegetables. Toss gently to ensure everything is evenly coated. Season generously with salt and pepper.
- Return the baking sheet to the oven and roast for an additional 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender.
- Let the chicken rest for 5 minutes before slicing and serving. This keeps it juicy and tender.
Nutrition
Notes
Tip 1: Don't crowd the pan! Use a large baking sheet or two smaller ones to ensure the vegetables roast instead of steam.
Tip 2: A meat thermometer is the best way to guarantee perfectly cooked, juicy chicken every time.
Tip 3: Feel free to substitute the vegetables with whatever you have on hand, such as bell peppers, Brussels sprouts, or zucchini.
Tip 2: A meat thermometer is the best way to guarantee perfectly cooked, juicy chicken every time.
Tip 3: Feel free to substitute the vegetables with whatever you have on hand, such as bell peppers, Brussels sprouts, or zucchini.