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One Pan Chicken Dinner

Author Buy This Cook That

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Marinade

  • 1/4 cup fresh lemon juice
  • 1/4 cup vegetable oil
  • 2 TB honey
  • 1 TB mustard any kind
  • 1 tsp minced garlic
  • 1 tsp salt free seasoning blend OR 1 tsp dried Italian seasoning

Chicken & Vegetables

  • 2-4 chicken breasts boneless & skinless
  • 4 large baking potatoes
  • 1 lb asparagus
  • 3 TB olive oil
  • Salt & pepper to taste

Cook That

  1. Preheat oven to 400 degrees. Line a shallow rimmed baking pan with aluminum foil and spray with non stick spray.
  2. In a medium sized bowl, combine all marinade ingredients. Whisk to combine. Set aside.
  3. Slice chicken breasts lengthwise into cutlet or strip sized pieces. Place chicken in the bowl of marinade. Coat all chicken pieces well, cover and refrigerate for 30 minutes - 1 hour.
  4. Wash and scrub potatoes and dry. Cut into medium sized chunks and place onto the baking sheet. Toss with 2 tablespoons of olive oil, add salt and pepper to taste, and stir to coat. Move them to one side of the pan, leaving enough space for the asparagus.
  5. Place the marinated chicken on top of the potatoes. Bake for 30 minutes.
  6. Wash and dry asparagus and cut or break off the hard ends. Set aside.
  7. Remove chicken and potatoes from the oven. Place the asparagus on the pan. Tilt pan so the cooking juices and oil run into the asparagus. Toss to coat well, and use the additional tablespoon of olive oil if needed. Season with additional salt & pepper.
  8. Return pan to the oven, and cook for 10-15 minutes until the asparagus is crisp-tender, potatoes are done and chicken juices run clear.
  9. Rest for 5 minutes and serve.