Description
A delicious and easy-to-make sheet pan meal featuring chicken, asparagus, and potatoes, all roasted with a zesty lemon garlic sauce.
Ingredients
Scale
- 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 teaspoons sea salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon ground pepper
Instructions
- Make the dressing by combining all the ingredients in a small bowl and whisking until well combined.
- Preheat the oven to 400°F. Spray a large baking sheet with cooking spray or line it with parchment paper.
- Coat the potatoes with 3 tablespoons of the lemon garlic sauce and spread them out on the prepared baking sheet. Roast for 20 minutes.
- While the potatoes roast, reserve ½ tablespoon of the sauce for the asparagus. Add the chicken chunks to the remaining sauce and toss to coat. Let marinate while the potatoes cook.
- After the potatoes have roasted for 20 minutes, remove the baking sheet from the oven. Toss the potatoes, then add the chicken using a slotted spoon to avoid pouring excess sauce onto the pan. Add the asparagus to the pan and drizzle with the reserved sauce.
- Return the pan to the oven and roast for an additional 15–20 minutes, or until the chicken is cooked through. Broil for the last 2–3 minutes if desired for extra browning. Serve warm and enjoy!
Notes
For extra flavor, marinate the chicken for at least an hour before cooking. Cut potatoes uniformly for even roasting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg