Easy One-Pan Garlic Roasted Chicken & Veggies

By Micki Brown

Serves 2-3



2-3 large red potatoes, cut into wedges

1-2 bunches asparagus, cut into 2-3 inch pieces

1 pound boneless skinless chicken breasts or thighs, cut into 4-6 evenly sized pieces

2-3 tbsp extra virgin olive oil

1 tsp garlic powder

1-2 tsp dried minced garlic

1 tsp dried tarragon leaves

½ tsp smoked paprika

½ tsp sea salt

½ tsp black pepper


Preheat oven to 400 degrees

Place the potato wedges on one side of a large baking pan. Coat with some of the olive oil. Place in the oven and roast for 30 minutes. Remove pan of potatoes from the oven. Flip the potato wedges over, then place the asparagus in the pan next to the potatoes. Coat all with more olive oil making sure both sides are coated. Place the chicken pieces over the top of the veggies. Sprinkle the herbs and spices evenly over the chicken and veggies. Place back in the oven and roast for 30 minutes. Serve and enjoy.