A super simple Mediterranean-style sheet pan recipe featuring roasted chicken breast, potatoes, and asparagus topped with zesty artichokes and lemon.
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Step 1: Prep the Chicken and Potatoes
Heat oven to 400 degrees.
Chop 4-5 large red potatoes (or potatoes of choice) into uniform sizes.
Place chicken breasts on sheet pan. Surround the chicken with the chopped potatoes. (Place any extra potatoes on a separate baking pan).
Drizzle chicken and potatoes with 1 1/2 Tbsp. olive oil and toss to coat. Sprinkle 1 1/2 tsp. garlic powder, 1 tsp. oregano, 1/2 tsp. thyme, 1/2 tsp. rosemary, 1 tsp. smoked paprika, and 1/2 tsp. kosher salt and pepper over chicken and potatoes. Toss to coat.
Place in the oven and bake for 25 minutes.
Step 2: Roast the Asparagus
Cut the bottoms of a bunch of asparagus. Place stalks on separate sheet pan. Toss in 1/2 Tbsp. olive oil and a generous pinch of salt and pepper. Toss to coat. Place the asparagus in the oven after chicken and potatoes have cooked for 10 minutes (at the 15 minute mark).
Continue to cook chicken, potatoes, and asparagus for the remainder of the time. Remove from oven when cooked.
Step 3: Remove From Oven
Remove chicken, potatoes, and asparagus from oven.
Step 4: Assemble
Chop 1 jar of marinated artichokes into quarters.
To assemble place potatoes on plate. Top with chicken breast. Add a generous sprinkling of Parmesan cheese and a couple spoonfuls of chopped artichokes. Add asparagus to plate and finish with a squeeze of lemon.