- 4
- 15 mins
- 30 mins
Ingredients
- MAIN:
- 4 (4-oz) chicken breasts
- 1 lb asparagus
- 16 medium radishes
- 12 oz baby carrots
- 28 oz small red potatoes
- MARINADE:
- 6 TBS olive oil
- 1 TBS lemon juice
- 1/2 tsp fresh thyme, chopped
- 1/2 tsp fresh rosemary, chopped
- 1/4 tsp fresh sage, chopped
- 1/2 tsp Kosher salt
- 1/8 tsp black pepper, ground
Preparation
Step 1
1. Preheat oven to 425* F. Line a large sheet pan with foil for easier cleanup (optional).
2. Whisk together marinade ingredients in a small bowl (olive oil, lemon juice, garlic, herbs, salt and pepper). Set aside half the marinade.
3. Cut the two chicken breasts in half and toss them with half the marinade. Allow to marinate as veggies are chopped, or prep ahead and allow to marinate for up to a day for optimal flavor.
4. Wash and chop veggies: discard the bottom inch of asparagus, then cut the rest into 1-inch pieces. Remove radishes from bunch. Peel and chop carrots into bite-sized pieces (or cut baby carrots in half). Cut any potatoes larger than bite-sized in half.
5. When ready to bake, add veggies to the prepared sheet pan and toss in the reserved marinade. Add chicken. Try to space all items evenly on the sheet pan.
6. Bake for 30 minutes, checking and stirring halfway.
Makes 4 Servings.