Lemon Chicken Asparagus and Potato Sheet Pan Dinner

Lemon chicken Asparagus and Potato Sheet Pan Dinner is so easy to throw together, it only takes about 15 minutes prep, maximum of that is just cutting, and the oven does the relaxation, and voila, you get a meal multi functional! It’s wholesome, hearty and pleasing, and it’s just purely scrumptious!

the brilliant lemony flavor combined with the herbs and garlic makes this easy fowl dinner flavor adore it’s not so simple. It’s pretty a good deal an clean cheater meal, however howdy what’s no longer to love?

This dinner is so smooth to throw together, it only takes about 15 mins prep and the oven does the relaxation. it's a healthful, hearty and satisfying one pan meal it's full of fresh substances! the brilliant lemony flavor combined with the herbs and garlic makes this easy hen dinner flavor best.

INGREDIENTS

• 3 Tbsp fresh lemon juice (zest it first and set the zest aside)
• 1 tsp dried thyme
• 1 tsp dried rosemary, crushed
• Salt and freshly ground black pepper
• 2 Tbsp chopped fresh parsley
• 1 1/2 tsp lemon zest
• 1 1/2 lb baby red potatoes, diced into small pieces (about 1-inch)
• 4 Tbsp olive oil, divided
• 1 1/4 lbs thin asparagus, tough ends trimmed, remaining chopped into 2-inch pieces*
• 1 1/2 lbs boneless, skinless chicken breasts, diced into even bite size pieces (about 1-inch)
• 4 cloves garlic, minced

INTRUCTIONS

1. Preheat oven to four hundred tiers. Spray an 18 by means of 13-inch rimmed baking sheet with non-stick cooking spray. 
2. vicinity potatoes in a mound in center of baking sheet. Drizzle with 1 half Tbsp of the olive oil then toss to evenly coat. spread into an even layer then roast in preheated oven 20 minutes (meanwhile reduce and prep different substances).
3. dispose of baking sheet from oven, upload asparagus over potatoes then fowl over asparagus. Drizzle last 2 half Tbsp olive oil and lemon juice over the top. 
4. Sprinkle evenly with garlic, thyme, rosemary, 1 tsp salt and half of tsp pepper. Toss (with a spatula, pan may be warm) to calmly coat, spread into an even layer (don't overlap fowl portions). 
5. return to oven and roast, tossing once halfway thru, till bird is cooked through (middle should sign in 165 on thickest portions), approximately 16 - 22 mins longer. Season with more salt and pepper to taste, sprinkle with parsley and lemon zest and serve heat.

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