Sheet Pan Chicken

  • Prep + Cook Time
    50 Minutes
  • Servings
    4
  • Calories
    476
  • Nutritional Information
    • 14 g FAt
    • 6 g Sat. FAt
    • 44 g CArbs
    • 5 g Fiber
    • 4 g sugars
    • 45 g proteins

Ingredients

    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

Ingredients

Preparation

    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.

Preparation