Crispy Chicken with Asparagus and Potatoes
A delicious and healthy dish featuring crispy seared chicken breasts roasted with potatoes, asparagus, and cherry tomatoes, finished with fresh parsley.
Ingredients
Protein
- 12 oz boneless, skinless chicken breasts (about 6 oz each)
Vegetables
- 1 bunch asparagus (trimmed)
- 1 cup cherry tomatoes
- 3 medium gold potatoes (cut into chunks)
- 3 cloves garlic (minced)
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
- to taste Salt and pepper
Instructions
- Preheat oven to 425°F and oil a baking sheet.
- Toss potatoes with 1 tbsp olive oil, half the garlic, salt, and pepper; set aside.
- Heat 1 tbsp olive oil in a skillet, season chicken, sear until golden (~3-4 min per side), then transfer to a plate.
- Roast potatoes for 15 minutes, then add asparagus and cherry tomatoes, toss with remaining oil and garlic, nestle chicken on top, and roast for another 15-18 minutes until cooked and tender.
- Sprinkle with parsley, drizzle with extra olive oil if desired, and serve hot.
Notes
For extra flavor, add a squeeze of lemon before serving.