A delicious and easy dinner - perfect for weeknight meals. Slap it all on a baking sheet and you're good to go!
Prep Time:10 minutesmins
Cook Time:25 minutesmins
Total Time:35 minutesmins
SERVINGS
4
Equipment
baking sheet
Parchment Paper
Oven
Ingredients
2tbspbuttermelted
2tbspextra virgin olive oil
1/3cupchicken or vegetable broth
4cloves of garlicminced
4boneless and skinless chicken breasts
1tspdried rosemary
1tspdried thyme
1.5lbs.yellow baby potatoeswash and dried
1medium-sized white onion
10-12asparagus stemswash and dried
salt and pepper to taste
Instructions
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper and set aside.
In a medium-sized bowl, mix together melted butter, olive oil, broth and minced garlic. Set aside.
Place chicken breasts in the centre of lined baking sheet. Surround chicken breasts with potatoes.
Pour sauce evenly over chicken and potatoes and bake in the oven for 10 minutes.
As the chicken and potatoes bake, chop onions and chop stems off from each asparagus stem.
Once time is up, remove chicken and potatoes from the oven. Flip chicken over. Add onions and asparagus on the baking sheet, surrounding the chicken and potatoes.