Chicken & Herb Sheet Pan Dinner

Ingredients

  • 3-4 Tbsp Tuscan Herb Olive Oil
  • 8 chicken thighs and/or drumsticks
  • 6-8 potatoes, cut into halves or thirds
  • 1 tsp dried Parsley
  • 1/2 tsp ground Thyme
  • 1 tsp dried Rosemary
  • 1 tsp dried Oregano
  • 1 tsp Garlic Powder
  • 2 pints cherry tomatoes, halved
  • 1 bunch asparagus, trimmed & cut into 2” pieces
  • 2 lemons, cut into four wedges
  • Pink Himalayan Sea Saltand Pepper to taste

Instructions

  1. Preheat oven to 425°F. Cover large edged baking sheet with parchment paper.
  2. Mix herbs and blend together.
  3. Add potatoes to a large bowl.
  4. Sprinkle 1/3 of spice mixture and 1—1 1/2 Tbsp Tuscan Herb Olive Oil and mix well. Add potatoes to baking sheet.
  5. Repeat process with cherry tomatoes and again with chicken.
  6. Cook for about 20-30 minutes until tomatoes start to blister. Turn down heat to 350 degrees.
  7. Add cut asparagus and cook an additional 10-15 minutes or until chicken and veggies are done.
  8. Remove from oven and squeeze juice of 1-2 lemons over chicken, potatoes, tomatoes, and asparagus.
Serve.

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