Chicken Sheet Pan Meal
Cooking Time
40 Minutes
Yields
4 Servings
Ingredients
1 lb boneless skinless chicken thighs
1 bunch asparagus spears (about 20)
5 small red potatoes cubed
1 tbsp oil (I use avocado oil, but olive oil would work great too)
1 tsp fresh dill chopped
1 tsp oregano
salt & pepper to taste
Directions
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. Drizzle cubed potatoes with 1tbsp avocado oil. Add in fresh dill, salt and pepper and toss to coat.
3. Add chicken thighs and potatoes to baking sheet leaving some room for asparagus.
4. Spray chicken with a little avocado oil spray (or drizzle with avocado oil if desired). Add alt, pepper and oregano and press into chicken thighs.
5. Roast for 25-30 minutes until potatoes are starting to soften and turn golden. (30 minutes worked well for me).
6. Remove pan from the oven and add asparagus.
7. Spray asparagus with a little avocado oil and season with salt and pepper.
8. Return pan to oven to roast for 8-10 more minutes until asparagus has reached the desired consistency and chicken has reached an internal temperature of 165 degrees.
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