Sheet Pan Chicken, Asparagus, and Potatoes

Preheat your oven to 200°C (390°F) convection or 220°C (425°F) static heat. Wash the potatoes thoroughly and cut them into bite-sized wedges or cubes. Mince the garlic cloves and finely chop the rosemary.

On a large baking sheet, toss the potato wedges with 30 ml of olive oil, half of the minced garlic, half of the chopped rosemary, 0.5 tsp of salt, and 0.25 tsp of black pepper. Spread them in a single layer.

Roast the potatoes in the preheated oven for 20 minutes.

While the potatoes are roasting, cut the chicken breasts into bite-sized pieces. Wash the asparagus and snap off the woody ends.

In a bowl, toss the chicken pieces and asparagus with the remaining 30 ml of olive oil, the rest of the garlic and rosemary, 0.5 tsp of salt, and 0.25 tsp of black pepper.

Carefully remove the baking sheet from the oven. Add the seasoned chicken and asparagus to the sheet, spreading them evenly among the potatoes. Return to the oven and roast for another 20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.

Serve immediately and enjoy your delicious sheet pan meal!