Description
A one pan, low maintenance meal with juicy, flavorful chicken cooked with healthy springtime veggies.
Ingredients
Units
Scale
For the Pan
- 3-4 boneless, skinless chicken breasts
- 1 pound red potatoes, diced into no larger than 1-inch pieces
- 1 pound carrots, peeled (about 6-8 each)
- 1 pound asparagus, woody ends removed (about 12 spears)
- 2 cups cherry tomatoes
- 1 lemon, thinly sliced
- Fresh rosemary, parsley and ground black pepper for garnish
- Extra olive oil for drizzling
For the Vinaigrette
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 3 tablespoons white wine vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- Pinch of ground black pepper
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon Herbs de Provence (with Lavender if available)
Instructions
- Make the vinaigrette: In a medium mixing bowl, whisk together all ingredients until thoroughly combined.
- In a large ziploc bag or mixing bowl, marinate the chicken in the vinaigrette in the refridgerator for at least 30 minutes.
- Preheat the oven to 400˚F. Drain the chicken.
- Lightly oil or spray a baking sheet pan. Cover the pan with the potatoes and carrots. Lightly drizzle with olive oil and season with a large pinch of salt and pepper to taste. Place chicken breasts on top and bake for 30 minutes.
- Remove the pan from the oven and add the asparagus, tomatoes, and lemon slices.
- Return to the oven and bake for another 13-15 minutes, until chicken is cooked through to 165˚F and vegetables are tender.
- If desired, you can additionally broil at 500˚F for 2-3 minutes, until chicken is nice and golden.
- Garnish with fresh rosemary, parsley and ground black pepper. Serve immediately.
- Prep Time: 30 mins
- Cook Time: 50 mins