Rosemary Chicken with Roasted Asparagus and Potato
Rosemary chicken with roasted asparagus & potato is a quick, easy, and delicious sheet pan dinner.
Ingredients
- 2 medium potatoes chopped into small bite sized pieces
- 1 boneless skinless chicken breast chopped into bite sized pieces
- ½ pound of asparagus stalks chopped into 2-inch pieces
- 1 Tbsp olive oil
- salt and black pepper to taste
- 1 tsp dried rosemary
- red pepper flakes to taste
Instructions
- Heat oven to 400°F. Spray a sheet pan with cooking spray or line it with parchment paper.
- Add potato pieces to the sheet pan and roast for 15 minutes before adding remaining ingredients.
- Alternatively, microwave whole potatoes until somewhat tender; then chop into bite sized pieces and place on baking sheet.
- Meanwhile, add chicken and asparagus to a large bowl. Sprinkle with salt, pepper, rosemary, and red pepper flakes. Drizzle olive oil and mix until all ingredients are well coated. Add potatoes to the same bowl and stir until everything is coated with oil and seasonings.
- (If you would like to save yourself a bowl, you can add chicken and asparagus to sheet pain, add oil and seasonings and mix the ingredients with a spoon.)
- Arrange in a single layer on the pan along with potatoes.
- Roast 20-23 minutes until chicken is cooked through and the asparagus is tender.
- Serve immediately.