Sheet pan chicken with asparagus and potatoes to celebrate spring!
Everything cooks together until tender.
Really easy and only one pan to clean!
Simply Recipes / Sheryl Julian
Start with new potatoes, super-sweet onions, sliced lemons, and aromatic sprigs of lemon thyme.
Roast them all together on your sheet pan until theyre tender, then add the chicken pieces.
Continue roasting, and wait until everything is close to done before scattering the asparagus all around the pan.
Simply Recipes / Sheryl Julian
Your trusty sheet pan does it again!
Mysheet pangets just as big of a workout as my favorite chefs knife in my kitchen.
I think the aluminum pans are better than the nonstick because food on aluminum browns more.
Simply Recipes / Sheryl Julian
Use 1/2 teaspoon of dried thyme with the vegetables and 1/2 teaspoon sprinkled over the chicken.
Toss well and spread on a rimmed baking sheet.
or until the potatoes arealmosttender when pierced with a skewer.
Simply Recipes / Sheryl Julian
Remove the leaves from several thyme springs and scatter them on the chicken.
Move the vegetables in the pan aside to make room for the chicken.
Set the chicken in the pan, skin side up, so it isnt sitting on vegetables.
Simply Recipes / Sheryl Julian
Continue cooking for 30 minutes.
Snap the spears near the base, where they break without much effort.
Cut the spears in half to make shorter lengths.
In a bowl, toss the asparagus with the remaining 1 tablespoon oil.
All of the vegetables should also be cooked through.
(Total cooking time is roughly 1 1/2 hours.)
Discard the cooked thyme sprigs.
Use kitchen shears to separate the legs to form 2 drumsticks and 2 thighs.
Snip the breasts in half horizontally.
Arrange the chicken and vegetables on a platter.
Remove the thyme from the remaining fresh sprigs and sprinkle it over the chicken.
