Description
A simple one-pan meal featuring tender chicken breast pieces and fresh spring vegetables like asparagus, radishes, carrots, and new potatoes, all marinated in a zesty herb-infused olive oil dressing and baked to perfection.
Ingredients
- 1.5 pounds chicken breast, cut into 1-inch pieces
- 1 pound asparagus, tough ends removed, cut into 1-inch pieces
- 12 medium radishes, quartered
- 1 cup chopped carrots
- 12 small new potatoes (red or white), quartered
- For the Marinade:
- 1/3 cup olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon ground sage
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 425 degrees F (220 degrees C). Line a large sheet pan with foil or parchment paper for easy cleanup.
- In a small bowl, whisk together all the marinade ingredients: olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, ground sage, salt, and black pepper. Set half of this marinade aside for the vegetables.
- Place the cut chicken pieces in a bowl and toss with half of the prepared marinade, ensuring each piece is well coated. Let it sit briefly while you prepare the vegetables.
- On the prepared sheet pan, arrange the asparagus pieces, quartered radishes, chopped carrots, and quartered new potatoes. Pour the reserved half of the marinade over the vegetables and toss to coat evenly. Spread the vegetables in a single layer.
- Add the marinated chicken pieces to the sheet pan, distributing them evenly among the vegetables.
- Bake for 30 minutes, stirring the vegetables and chicken halfway through, until the chicken is cooked through and the vegetables are tender and slightly browned.
- Serve this vibrant and flavorful sheet pan meal immediately.
Notes
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.
- For best results, use fresh spring vegetables and adjust seasoning to taste.
- This recipe is versatile; substitute seasonal veggies as needed.