1 bunch asparagus, cut into 2-inch pieces (about 1 pound)
Heat oven to 425 degrees F. Spray an 18 x 13-inch rimmed pan with cooking
In large bowl, mix 2 tablespoons of the olive oil, 1/2 teaspoon of the teaspoon
salt, 1/4 teaspoon of the pepper and 1 tablespoon of the rosemary. Add potatoes;
toss to coat. Place potatoes skin side down in single layer on pan. Roast for
23 to 25 minutes or until tender when pierced with a fork. Remove from oven;
In same large bowl, mix remaining 2 tablespoons olive oil, 1/2 teaspoon
salt, 1/4 teaspoon pepper and 1 tablespoon rosemary leaves. Add chicken and
asparagus; toss to coat. Arrange in single layer on pan along with potatoes.
Roast 16 to 20 minutes longer or until juice of chicken is clear when center
of thickest part is cut (at least 165 degrees F) and potatoes are browned.
Serve with lemon slices or shredded Parmesan cheese, if desired.
Yield: 6 servings | Prep: 20 min | Total: 1 hr 5 min
Expert Tip: Fresh thyme is a great substitute to rosemary in this sheet-pan dinner.
Nutrition Information - Serving Size: 1 Serving - Calories 300 Calories from
Fat 130 Total Fat 14g 22% Saturated Fat 3g 14% Trans Fat 0g Cholesterol 110mg 36%
Sodium 490mg 20% Potassium 680mg 19% Total Carbohydrate 16g 5% Dietary Fiber 3g
12% Sugars 2g Protein26g
% Daily Value*: Vitamin A 10% Vitamin C 8% Calcium 4% Iron 20%