Sheet Pan Chicken

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  • 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

    1. Preheat oven to 400°
    2. Combine the butter, Garlic, Thyme, lemon zest and juice in a Med/Lg microwavable bowl.
    3. Heat in 30 sec. intervals until butter is melted, approx 2 min.
    4. Reserve 1 Tbsp of mixture in a Med bowl.
    5. Add the cut potatoes & chicken breasts to the mixture, toss to coat
    6. Arrange the Chicken on 1/3 of a rimmed sheet pan.
    7. Arrange the potatoes cut side down on the middle third of the pan
    8. season the potatoes,chicken with Salt & Pepper
    9. Bake for 25-30 minutes until chicken is golden and potatoes are tender & brown.
    10. Rotate the pan half-way through the process.
    11. Toss the Asparagus with the reserved butter mixture, arrange on the final 1/3 of the sheet pan. Sprinkle with parmesan cheese, 1/2 tsp salt.
    12. 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