Lemon Rosemary Chicken and Veggie Sheet Pan Dinner | Food Stuff
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Skillet
- Mixing bowl
- Zip-top bag
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
Ingredients
- ½ lb asparagus, woody ends removed
- 1 tsp black pepper
- 3 (8 oz) chicken breasts, cut in half lengthwise
- 1 tbsp rosemary fresh
- 1 tbsp thyme fresh
- 1 tbsp minced garlic
- 1 lemon, cut into slices
- 1 tbsp lemon juice fresh
- 3 tbsp olive oil
- 3 cups red skin potatoes quartered
- 1 tsp sea salt
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