Sheet Pan Roasted Garlic and Herb Chicken with Asparagus and Potatoes

SALADS 4 LUNCH(1)
9Ingredients
35Minutes
380Calories

Ingredients

US|METRIC
  • 1/4 cup butter
  • 2 teaspoons minced garlic
  • 2 teaspoons basil
  • 2 teaspoons rosemary
  • 2 teaspoons thyme
  • 4 chicken breasts
  • 10 baby potatoes (1 pound | 500 g, quartered)
  • 1 bunch asparagus (woody ends cut off)
  • salt (to taste)
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    NutritionView More

    380Calories
    Sodium23% DV540mg
    Fat28% DV18g
    Protein96% DV49g
    Carbs1% DV4g
    Fiber8% DV2g
    Calories380Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol175mg58%
    Sodium540mg23%
    Potassium1000mg29%
    Protein49g96%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate4g1%
    Dietary Fiber2g8%
    Sugars1g2%
    Vitamin A20%
    Vitamin C15%
    Calcium4%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Jacob 10 months ago
    Chicken and potatoes came out great, as expected. Recipe calls for asparagus, but directions mention beans instead. Asparagus doesn’t take too well to being in the oven for that long, especially during broiling. I left some in with it just to see how it’d take, stick to sautéing or even just remove the asparagus spears before broiling the chicken/potatoes.

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