Chicken with Garlic Potatoes and Asparagus
- 1 pound gold potatoes cut into 1 inch pieces
- 1 head garlic cloves separated and peeled
- 3 tablespoons olive oil
- kosher salt and fresh pepper
- 4 skinless boneless chicken breasts
- 1 bunch asparagus trimmed and halved
- 1 pint grape tomatoes
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 teaspoons finely grated lemon zest
Put a rimmed baking sheet on the lowest oven rack and preheat oven to 425. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl, set aside.
Season the chicken with 1/2 teaspoon salt and few grinds of pepper. heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken, cook until browned 1 - 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken, reserving the bowl. Bake until the chicken is just cooked through about 5 minutes. Transfer the chicken to a plate and tent with foil, leave the potatoes and garlic on the baking sheet.
Add the asparagus and tomatoes to the reserved bowl, toss with remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. bake until the vegetables are tender and the tomatoes start to burst, 13 - 15 minutes. Remove the baking sheet from the oven switch to broil, toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden 1 - 2 minutes.