Chicken, Potatoes & Asparagus

I love my oven. It's so easy to make dinner with it because I don't have to stand and tend to it. I just...cooks! And who doesn't love chicken?  This recipe serves 2 large portions. 

 

Chicken, Potatoes and Asparagus

Ingredients

2 skinless boneless chicken breasts or leg quarters

Salt and pepper

2 sprigs of rosemary/thyme

1 lemon

1 bunch of asparagus

4-6 Yukon Gold potatoes/Sweet Potatoes

Canola Oil

Hardware

2 sheet pans

Aluminum foil - 2 pieces, each large enough to line sheet pan

1 Knife and 1 Cutting Board

1 Gallon Ziploc Bag

1. Preheat oven to 425F.
2. Rinse potatoes. Quarter them with your knife and board. Put the cut potatoes on one side of a foil lined sheet pan. Drizzle with oil and sprinkle with salt and pepper. Put in oven when it comes to temperature. 
3. Season chicken with salt.
4. Put chicken, herb, and halved lemon in Ziploc bag. Add a drizzle of oil and salt and pepper. 
5. Massage chicken with the marinade. (Refrigerate if not cooking.)
6. Take the chicken out of the bag and place on the sheet pan on one side. 
7. Rinse asparagus. Bend and snap each spear. Put trimmed asparagus in a single layer next to the chicken. 
8. Drizzle asparagus with oil. Sprinkle with salt and peppers. Put in oven.
9. Cooking time as follows: Chicken breasts - 20min; Chicken quarters - 45-50min; Potatoes - 40-45min; Asparagus - 10-15min

Things to Consider:

This can be a make ahead dinner if you marinate the chicken when you have time or when you get back from the supermarket. The chicken with salt, lemon and herbs in the ziploc bag will be good for 1-2 days. 

I sometimes separate the asparagus into a third pan/dish since that cooks the fastest.