Roasted Chicken with Asparagus and Herb Potatoes

1Preparation Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2Marinating the Chicken In a small bowl, whisk together the olive oil (2 tablespoons), lemon juice (1 tablespoon), minced garlic (2 cloves), dried thyme (1 teaspoon), paprika (1 teaspoon), salt, and pepper. Place the chicken breasts (4) in a large resealable plastic bag and pour the marinade over the chicken. Seal the bag and massage the marinade into the chicken. Let marinate in the refrigerator for at least 30 minutes.

3Preparing Chicken and Asparagus (1 bunch) Place the marinated chicken breasts (4) on one side of the prepared baking sheet. Arrange the asparagus (1 bunch) spears on the other side of the sheet. Drizzle the asparagus (1 bunch) with olive oil (1 tablespoon), salt, and pepper, and gently toss to coat.

4Coating the Potatoes (4 medium) In a mixing bowl, combine the potato wedges with olive oil (2 tablespoons), dried rosemary (1 teaspoon), dried thyme (1 teaspoon), garlic powder (1 teaspoon), salt, and pepper. Toss until the potatoes (4 medium) are evenly coated with the herb mixture.

5Preparation of Potatoes (4 medium) Spread the herbed potato wedges in a single layer on a separate baking sheet lined with parchment paper.

6Roasting Process Place both baking sheets in the oven and roast for 25-30 minutes, or until the chicken is cooked through, the asparagus (1 bunch) is tender-crisp, and the potatoes (4 medium) are golden and crispy.

7Serving Serve the roasted chicken with the crispy asparagus (1 bunch) and herb-roasted potatoes (4 medium) on the side. Enjoy your flavorful and wholesome meal!