Chicken, Asparagus & Carrot Sheet Pan Dinner
Sheet pan meals are the answer to easy meal prep! Filled with good quality protein and lots of veggies, there’s really no wrong way to prepare this meal. I love adding in lots of colorful vegetables to sheet pan meals, so don’t forget to get creative! Enjoy!
Ingredients
- 1 Whole Perdue® Oven Stouffer Roaster 3.5 to 4.5 lbs
- 1 bunch asparagus
- 2 large carrots peeled and cut into thin rounds
- 1.5 lbs baby potatoes halved
- 2 tablespoon olive oil separated
- Kosher Salt & pepper
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon cumin
- 2 lemons cut in half
- Cooking spray
Instructions
- Preheat oven to 425 degrees F.
- Start by cutting the whole chicken into parts (thighs, drumsticks, breast, wings). Remove skin and place chicken on a large baking sheet covered in aluminum foil and coated with cooking spray. Squeeze ½ lemon over chicken and place remaining lemon halves flesh side up, then Drizzle with 1 tbsp olive oil and season.
- In a small bowl combine spices (garlic powder, thyme, cumin, 1 teaspoon kosher salt, ¼ teaspoon black pepper). Season chicken with this mixture.
- Add potatoes and carrots to sheet pan. Drizzle with olive oil and season with kosher salt & pepper. Place sheet pan in oven and bake for about 20 minutes.
- Carefully remove sheet pan from oven, place chicken over potatoes, leaving room for the asparagus spears. Place spears on pan, season with salt & pepper and continue baking for another 10 to 15 minutes or until chicken reaches minimal internal temperature of 165 degrees F. Serve immediately and enjoy!
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