Spring Vegetables & Chicken Sheet Pan Recipe

plate of chicken and vegetables radishes potatoes carrots onions and spatula enamel on steel bake tray
 Yields: 3 servings
Prep time: 10 min
Cook time: 35 min

Ingredients:
1½ pound chicken breast
 (pounded - 1 in. thick)
1 pound asparagus (cut into 1 inch pieces)
12 medium radishes (sliced in half)
½ red onion (coarsely chopped)
1 cup baby carrots
12 small potatoes (sliced in half)
For the Marinade:
½ cup olive oil
1 tablespoon lemon juice
½ teaspoon thyme, dried
½ teaspoon rosemary, dried
1 tablespoon chives, dried
½ teaspoon salt
1 Tablespoon parsley flakes, dried

TOOLS NEEDED:  (CLICK TO PURCHASE)

 
kitchengear 11 inch nonstick fry pan
21 inch enamel on steel black bake tray large white enamel on steel Riess mixing bowl
1. Preheat oven to 425º F. Heat 1 Tablespoon of olive oil in Fry Pan over medium heat.

2. Fry each side of the chicken for about 2-3 minutes, just to brown the outsides.

3. Remove chicken from pan and set aside.

Kitchengear fry pan with cooked chicken breasts

  4. Prepare the marinade in the large bowl by adding all of the “marinade” ingredients. Mix and then toss the chicken to coat well.


5. Place the chicken on the bake tray. Put your veggies in the marinade to toss.


6. Add the veggies around the chicken on the bake tray.bake tray with uncooked veggies and chicken. ready for the oven7. Bake uncovered for 35 minutes.


8. Remove from oven. Plate, and serve right away!
close up image of chicken and spring vegetables on enamel on steel bake tray