Sheet Pan Chicken
Prep + Cook Time50 Minutes
- 14 g FAt
- 6 g Sat. FAt
- 44 g CArbs
- 5 g Fiber
- 4 g sugars
- 45 g proteins
6 Ea. Forester Farmers Market boneless,skinless chicken breast
1 Ea. Butter stick, unsalted
3 Ea. Garlic cloves, fresh grated
2 Tbsp Fresh Thyme, chopped
1 Ea. Lemon, zested & juiced
1 Lb. Red Potatoes, halved
1 Ea. Bunch Asparagus, trimmed
1/4 Cup Parmesan, grated
1 tsp Kosher Salt
1 tsp Black Pepper freshly ground
Preheat oven to 400°
Combine the butter,Garlic,Thyme,lemon zest and juice in a Med/Lg microwavable bowl.
Heat in 30 sec. intervals until buter is melted, apprx 2 min.
Reserve 1 Tbsp of mixture in a Med bowl.
Add the cut potatoes & chicken breasts to the mixture, toss to coat
Arrange the Chicken on 1/3 of a rimmed sheet pan.
Arrange the potatoes cut side down on the midde third of the pan
season the potatoes,chicken with Salt & Pepper
Bake for 25-30 minutes until chicken is golden and potatoes are tender & brown.
Rotate the pan half-way through the process.
Toss the Asparagus with the reserved butter mixture, arrang on the final 1/3 of the sheet pan. Spinkle with parmesan cheese, 1/2 tsp salt.
Bake until the Asparagus is tender and the chicken has reached an internal temp of 165° in the center of thickest part. 10-12 min.