One-Pan Roast Chicken, Asparagus, + Fingerling Potatoes
An entire spring dinner made in one pan! Juicy roasted chicken, tender asparagus, and lots of roasty fingerling potatoes for one winner of a dinner.
Servings 6 servings
Calories 353kcal
Ingredients
- 2 lbs boneless chicken breast cutlets 3/4 to 1-in thick
- 2 tablespoons olive oil divided
- 2 lbs fingerling potatoes cut in half lengthwise
- 4 cloves garlic minced
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
- 1 lb fresh asparagus trimmed and cut in half widthwise
Instructions
- Preheat oven to 375F. Lightly grease a large baking sheet and arrange cutlets on prepared baking sheet. Rub cutlets with 1 tablespoon olive oil and season with salt and pepper.
- Meanwhile, in a large bowl, toss fingerling potatoes with garlic, parsley, remaining 1 tablespoon olive oil, and season with salt and pepper to taste. Arrange potatoes on baking sheet with chicken.
- Bake chicken and potatoes at 375F 15 minutes then arrange asparagus on pan, tossing with potatoes. Bake an additional 10-15 minutes or until vegetables are tender and chicken registers 165F. Enjoy chicken and veggies warm!
Nutrition
Serving: 1g | Calories: 353kcal | Carbohydrates: 20.7g | Protein: 36.3g | Fat: 13.8g | Saturated Fat: 3.2g | Polyunsaturated Fat: 11.6g | Cholesterol: 101mg | Sodium: 106mg | Fiber: 3.1g | Sugar: 2.2g