Lemon Rosemary Chicken Sheet Pan Dinner with Crispy Potatoes

• Gluten free

• Meat

  • 1 1/2 lb Chicken breasts, skinless boneless

• Produce

  • 1 lb Asparagus, thick
  • 1 tsp Garlic powder
  • 1 Lemon
  • 1 tsp Onion powder
  • 1 lb Potatoes, red new
  • 8 Rosemary, sprigs

• Baking & Spices

  • 1 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on withsaltandwit.com

Description

Ingredients

• 1 pound red new potatoes, cut in half (or forths if large)
• 1 1/2 pound skinless, boneless chicken breasts*
• 1 pound thick-stemmed asparagus
• 2 tablespoons olive oil
• 1 lemon
• 8 rosemary sprigs, leaves removed and minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon pepper

Directions

• Preheat oven to 415 degrees F. Spray sheet pan with non-stick spray or grease with olive oil. Set aside.
• In a medium bowl, whisk together the olive oil, juice and zest of lemon, minced rosemary, garlic powder, onion powder, salt and pepper.
• Add the potatoes to the bowl, toss and lay onto sheet pan along the outside. There will be seasoning left in the bowl.
• Add the chicken to the bowl, toss and lay into the middle of the sheet pan.
• Place the pan in the oven. Bake for 10 minutes. Toss the potatoes around and move the potatoes to the end of the pan, as seen in the pictures. Lay asparagus down the sides, next to the chicken. Place back in the oven and bake for 10 more minutes. Remove from oven and serve immediately.