Description
This quick and flavorful sheet pan meal features tender chicken and roasted vegetables in a zesty lemon garlic sauce. All components are seasoned and cooked together for minimal cleanup.
Ingredients
1 lb small potatoes, chopped into bite-size chunks
1 lb asparagus, trimmed and chopped in half
1 ½ lb boneless skinless chicken breast, chopped into chunks
Juice of 1 lemon
4 cloves garlic, minced
3 Tablespoons olive oil
1 Tablespoon maple syrup
1 ½ teaspoon sea salt
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground pepper
Instructions
Preheat oven to 400°F (200°C)
Line a baking sheet with parchment paper
Combine lemon juice, garlic, olive oil, maple syrup, salt, basil, oregano, and pepper in a bowl to make the sauce
Toss potatoes with half the sauce and spread on the sheet
Roast potatoes for 20 minutes
While potatoes roast, toss chicken with remaining sauce and let rest
Add chicken and asparagus to the baking sheet with potatoes
Roast for 10-12 minutes until chicken is golden and asparagus is tender
Toss all components together and serve
Notes
For even browning, avoid over-crowding the pan
Add fresh herbs if available (optional)
Chicken can marinate in advance for better flavor
Store leftovers in airtight containers for up to 3 days
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: American