Baked Lemon Chicken with Asparagus

Easy, healthy Baked Lemon Chicken with garlic, rosemary, potatoes, and asparagus. Everything cooks on ONE pan. Delicious and perfect for busy weeknights!

Ingredients

•  1 pound baby red potatoes — cut into 1-inch pieces
•  3 tablespoons olive oil — divided
•  2 tablespoons chopped fresh rosemary — divided
•  1 teaspoon kosher salt — divided
•  1/2 teaspoon black pepper — divided
•  2 pounds thin asparagus — tough ends trimmed and discarded, cut into 2-inch pieces (about 2 bunches)
•  1 1/2 pounds boneless skinless chicken breasts — or thighs, cut into 1-inch pieces
•  1 teaspoon garlic powder
•  1 large lemon — juice and zest (you should have about 1/4 cup lemon juice total)
•  Salt — and freshly ground black pepper

Instructions

1. Place a rack in the center of your oven, then preheat the oven to 400 degrees F. Generously coat a large, rimmed baking sheet with nonstick spray. Place the potatoes in the center and top with 1 tablespoon olive oil, 1 tablespoon rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat, then spread into an even layer. Place in the oven and roast for 20 minutes.
2. Meanwhile, place the asparagus, chicken, and garlic powder in a large bowl. 
3. Drizzle with the lemon juice and add the lemon zest, remaining 2 tablespoons olive oil, 1 tablespoon rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat, then transfer to the baking pan with the potatoes. With a spatula, loosely toss the ingredients so that they are evenly combined and spread into an even layer. Overlap the chicken as little as possible.
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