Easiest One Sheet Pan Chicken, Asparagus & Potatoes
Dinner made easy - and healthy - with this one pan chicken and asparagus dinner.
Ingredients
FOR POTATOES:
- 8 oz roasting potatoes
- 2 tablespoons canola oil
- 1-2 tablespoons Slap Ya Mama cajun seasoning or favorite cajun blend
FOR ASPARGUS:
- 1 lb asparagus ends trimmed
- 1 teaspoon salt
- 1 teaspoon black garlic powder or garlic powder
- 3 cups water + 2 cups ice
Instructions
- Preheat the oven to 425°F. Slice the potatoes in halves and place in a large bowl. Toss in canola oil and cajun seasoning. Arrange the potatoes in a single layer on a greased baking sheet - staying to about 1/3 of the baking sheet and leaving space for the chicken and asparagus. Roast while preparing the other ingredients - about 15-20 minutes.
- Trim the asparagus and place the stalks in a shallow dish or bowl. Fill the dish with about a quarter inch of water. Microwave for 2-3 minutes - until the asparagus is tender and bright green but not bendy. Transfer the cooked asapagus to a bowl filled with ice water.
- Working one at a time, place the chicken breasts between two sheets of wax paper and use a meat mallet to flatten the chicken breast to be about a quater inch thick.
- Prepare a bowl with flour and whisk in salt and thyme. Heat the canola oil in a skillet over medium high heat.
- Dredge the flattened chicken breasts in the flour. Then fry each chicken breast in the skillet until golden brown - do not cook all the way through.
- Transfer the cooked chicken and blanched asparagus to the baking sheet with the potatoes. Arrange the asparagus in a single layer, leaving room for the chicken beside it.
- Bake at 425°F for 10-15 minutes, until the chicken is cooked through and the asparagus tips are crispy. Serve and enjoy!
Tried this recipe?Let us know how it was!