A simple and delicious oven supper featuring chicken, baby potatoes, asparagus, and cherry tomatoes, perfect for late spring.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:35–40 minutes
Total Time:About 50 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken breasts, about 700 g total
500 g baby potatoes, halved
300 g asparagus, trimmed
200 g cherry tomatoes
2 tbsp olive oil
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
1 lemon, sliced — optional
Instructions
Preheat the oven to 200°C and lightly grease a large baking dish or sheet pan.
Place the chicken breasts and baby potatoes on the pan. Drizzle with olive oil and season with garlic powder, Italian seasoning, salt, and black pepper. Toss the potatoes to coat and rub the seasoning over the chicken.
Place the pan in the oven and bake for 20 minutes.
Remove the pan from the oven. Add the asparagus and cherry tomatoes around the chicken and potatoes. Drizzle the vegetables with a little more olive oil and season lightly with salt and pepper. Add lemon slices if desired.
Return the pan to the oven and bake for another 15–20 minutes, until the chicken reaches 74°C internally, the potatoes are tender, the asparagus is roasted but still slightly crisp, and the tomatoes are softened and beginning to burst.
Let the chicken rest for 5 minutes before slicing. Serve the chicken with the roasted potatoes, asparagus, and tomatoes, spooning the pan juices over everything.
Notes
Replace chicken with salmon fillets.
Use green beans instead of asparagus.
Add zucchini or yellow squash.
Sprinkle Parmesan over the vegetables during the final 5 minutes.
Add fresh basil or parsley before serving.
Cut the potatoes into smaller pieces for even cooking.
If using thick chicken breasts, butterfly or pound them for even cooking.