Categories: Meals

Ingredients

• 1 lb Yukon Gold potatoes, cut into 1-inch pieces
• 1 head garlic, cloves separated and peeled
• 3 tbsp olive oil
• Kosher salt and black pepper
• 4 chicken breasts
• 1 bunch medium asparagus, trimmed and halved
• 1 pint grape tomatoes
• 1/2 cup grated Parmesan
• 1/4 cup chopped parsley
• 2 tsp grated lemon zest

Directions

1. Put a rimmed baking sheet on the lowest oven rack and preheat to 425. Toss the potatoes and garlic cloves with 1 tbsp olive oil, 1/4 tsp salt and a few grinds of pepper in a bowl; set aside.

2. Season the chicken with 1/2 tsp salt and a few grinds of pepper. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2-2 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 cook through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.

3. Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tbsp olive oil and 1/4 tsp salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13-15 minutes.

4. 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, 1-2 minutes.

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