Chicken with Garlic Potatoes and Asparagus

Total Time:
40 min
15 min
25 min

4 servings

  • 1 pound Yukon Gold potatoes, cut into 1-inch pieces
  • 1 head garlic, cloves separated and peeled
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 4 skinless, boneless chicken breasts (about 6 ounces each)
  • 1 bunch medium asparagus (about 1 pound), trimmed and halved
  • 1 pint grape tomatoes
  • 1/2 cup grated parmesan cheese (about 1 ounce)
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons finely grated lemon zest
  • Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. 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 a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve 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 the 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 to 15 minutes.

  • Remove the baking sheet from the oven; switch the oven 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 to 2 minutes.

  • Photograph by Ryan Dausch

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