Who doesn’t like an entire meal that cooks up in a single pan? I know, there are plenty of one-pan wonders out there. What I like about this one, aside from the convenience of a single pan, is that the vegetables are some of my favorite.
In case you haven’t notice before now, we eat a lot of asparagus. While asparagus might not be Kiddo’s cup of tea, and Hubby “tolerates” asparagus, I love the stuff. Since I am the diabetic whose plate needs to be half vegetable, I want vegetables that make me smile. Asparagus makes me smile. In case you are wondering, with some of the meals that I share, how half of my plate can be vegetables, that’s easy. Small portions, with a big serving of salad. Or in this case, a big serving of Asparagus.
The other thing that I like about this recipe is that the chicken is boneless thighs rather than breasts. Most recipes call for breasts. While I love white meat, over the years Hubby has shown me the pleasures of thigh meat. It has more flavor than white meat. I’ve come to appreciate the taste and the texture. Not a fan? That’s okay, use breasts. Just cut them in half and keep an eye on the time. White meat will cook a little faster than dark meat.
The best part of this recipe has to be the use of Fresh Rosemary. Of course, that’s just my opinion. I love the smell of Rosemary. I adore the way Rosemary compliments both the chicken and potatoes, two key components in this dish. This dish is great for just about any occasion. I’d serve it up to company without hesitation. Yeah, it’s that good.
One-Pan Rosemary Chicken Supper
2 tablespoons Fresh Rosemary, chopped and divided
1/4 cup Olive Oil, divided
1 teaspoon Sea Salt, divided
1/2 teaspoon Black Pepper, divided
1 lb small Red Potatoes, quartered
1 bunch Asparagus, cut into 2-inch spears
6 bonless Chicken thighs
Heat oven to 425 degrees. Spray an 18-inch by 13-inch rimmed baking pan with cooking spray. Set aside.
Strip Rosemary leaves from the stalks. Chop into small pieces. Divide and set aside.
In a large bowl, mix 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoons pepper and 1 tablespoon of the Rosemary. Set aside.
Rinse red potatoes and pat dry. Cut potatoes into quarters. Toss quartered potatoes in the seasoned olive oil. Arrange potatoes, skin side down, in a single layer on the prepared pan. Roast potatoes for about 25 minutes or until tender when pierced with a fork. Remove from oven, stir and make sure none of the potatoes are stuck to the pan.
While the potatoes are roasting, cut asparagus and set aside.
In the same mixing bowl, mix remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon Rosemary leaves. Add the chicken and asparagus, toss to coat. Arrange chicken and asparagus in a single layer in the pan with the potatoes.
Return the pan to the oven and continue to roast for about 20 minutes longer or until juice of the chicken runs clear when the center of the thickest part is cut and the potatoes are nicely roasted.
Serve directly from the sheet pan and enjoy.