Sheet-Pan Chicken Dinner

Directions Print

1. Preheat an oven to 425°F. Combine the fingerling potatoes, asparagus, lemons, and cherry tomatoes in a non-reactive bowl; coat in butter, salt and pepper to taste. Spread vegetables on a lightly greased sheet pan; roast at 425°F until the potatoes are almost cooked through, about 30 minutes.
2. Remove the pan from the oven; place the chicken breast filets on top of the bed of vegetables. Evenly add the oregano and rosemary over the contents of the sheet pan. Roast an additional 10 minutes, until the internal temperature of the chicken breasts reaches 165°F and the potatoes are cooked through. Remove the pan from the oven and allow to rest for 5 minutes before serving.