In this chicken and asparagus bake recipe, we use one baking sheet to whip up dinner quickly, veggies included. Pounding the chicken thin helps it cook quickly alongside the carrots and potatoes, with asparagus rounding out the meal.
8 ounces carrots, diagonally sliced into 1-inch pieces
3 tablespoons extra-virgin olive oil, divided
2 teaspoons ground coriander, divided
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 tablespoons lemon juice
2 tablespoons chopped shallot
1 tablespoon whole-grain dijon mustard
2 teaspoons honey
1 pound fresh asparagus, trimmed
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
lemon wedges
Directions
Preheat oven to 375°F. Place 2 (8-ounce) chicken breasts on a clean work surface and cover with plastic wrap. Using a meat mallet, pound the chicken pieces to an even ½-inch thickness. Arrange chicken on one half of a large rimmed baking sheet. Arrange 12 ounces potatoes and 8 ounces carrots in a single layer on the other half of the pan. Drizzle the chicken and vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon coriander, ½ teaspoon salt and ¼ teaspoon pepper. Bake for 15 minutes.
Meanwhile, whisk 2 tablespoons lemon juice, 2 tablespoons shallot, 1 tablespoon mustard, 2 teaspoons honey and the remaining 2 tablespoons oil, 1 teaspoon coriander, ¼ teaspoon salt and ¼ teaspoon pepper in a small bowl.
Remove the pan from the oven; switch the oven to broil. Stir the potato-carrot mixture; arrange 1 pound asparagus in the center of the pan. Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables.
Broil until the chicken and vegetables are lightly browned, asparagus is tender-crisp and a thermometer inserted in the thickest portion of the chicken registers 165°F, about 10 minutes. Remove from oven; sprinkle evenly with 2 tablespoons parsley and 1 tablespoon dill. Serve with lemon wedges.
