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Quick Notes: There’s a special place in my heart for dinners that are just annoyingly fucking simple and this lemon pepper sheet pan dinner is one of those. The flavors go great with everything on the plate and the prep is super goddamn simple. It is written as a dinner for two, but this is easily shareable for three or even four people.
Ingredients
- 2-3 chicken breasts
- 1 bunch asparagus
- 2-3 medium-sized russet potatoes
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons dried parsley
- lemon pepper (to taste)
- salt (to taste)
Instructions
- Preheat your oven to 400 degrees.Â
- Line a baking sheet with parchment paper or non-stick foil.Â
- Chop your potatoes into small bite-sized pieces and rinse. Add them to a bowl along with 1/3 of your minced garlic, one tablespoon of parsley, and a tablespoon of olive oil. Salt and lemon pepper to taste. Stir it all together until the potatoes are coated evenly. Toss them on one side of the baking sheet.Â
- Chop the shitty gross ends off your asparagus. Do basically the same thing to them that you did to the potatoes but skip the lemon pepper and parsley. Or add it. That's cool too. Toss that on the other side of the baking sheet.
- Rub your chicken down in allllll the same shit you did your potatoes. Put your chicken boobs in the middle of the baking sheet.Â
- Bake this uncovered for about half an hour. Remove from the oven, and take the asparagus off, add it to a plate and set aside.Â
- Return the chicken and the potatoes to the oven and bake for another 10-15 minutes until both are cooked through. Potatoes should have a slight crisp to the outside but be soft inside. The chicken should be, well.... cooked.Â
- Plate and serve!
Love quick easy meals? Check out our Rosemary Chicken Sheet Pan Dinner.
