Cut a step out of cooking by using just one pan.
What You’ll Need:
1/4 cup olive oil
Salt and pepper
1/4 cup chopped rosemary
1 pound red potatoes
1 pound boneless, skinless chicken thighs
1 pound asparagus
What to Do:
Preheat oven to 425°F.
Prep your veggies: Quarter the red potatoes and snap the ends off the asparagus. For the chicken, remove any fatty parts.
In a bowl, combine 2 tablespoons of olive oil, salt, and pepper, and 2 tablespoons of rosemary. Add potatoes and coat with the oil and seasoning. Roast for 25 minutes.
In the same bowl, add asparagus, chicken, remaining olive oil, rosemary, and more salt and pepper.
After 25 minutes, add asparagus and chicken to the pan. Cook for another 20 minutes, or until the chicken is fully cooked.
Top with fresh rosemary and serve!