Sheet Pan Chicken, Potatoes and Asparagus Bake

Crystal Kikel

Ingrediencies:


  • 4 Chicken Cutlets
  • 6 Yukon Gold Potatoes cut into quarters
  • 1 lb. Asparagus trimmed
  • 2 to 3 Tbsp Olive Oil
  • ½ tsp Ground Pepper
  • 1 ½ Tbsp Lemon Rosemary Sea Salt*
  • Juice of 1 Lemon 

 Preheat oven to 375F

To begin par-cook the potatoes in a large pot. Put the cut potatoes in the pot and cover with water, season with salt and bring to a boil. Cook until almost tender and then drain the potatoes.  

On a large sheet pan covered with foil, divide the seasonings and oil into thirds. Coat the chicken on both sides with the olive oil and season with the lemon rosemary salt and pepper. Toss the par-cooked potatoes with olive oil, lemon rosemary salt and pepper. Place the chicken on half of the pan and the potatoes on the other. Cook for 20 to 25 minutes or until the chicken is done.  

Remove the sheet pan from the oven. Place the oven rack to the top of the oven and turn the oven on broil. Toss the asparagus with the remaining seasonings and oil. Flip the potatoes and the chicken over then put the asparagus in the middle of the baking sheet and broil for 7 to 10 minutes or until the potatoes are golden brown and the asparagus is tender. Juice the lemon over everything and serve immediately.   


*You can get the Rosemary Sea Salt on Amazon or substitute for a seasoning of your choice


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