Sheet Pan Herbed Chicken and Potatoes

Ingredients:

• 4 cloves garlic, minced
• Kosher salt and ground black pepper
• 1/4 cup extra-virgin olive oil
• 2 lbs boneless, skinless chicken thighs
• 2 large lemons, each cut into thick rounds
• 2 sprigs fresh rosemary, de-stemmed
• 5 sprigs fresh thyme, de-stemmed
• 12 sage leaves
• 1/4 cup fresh parsley leaves
• 1 lb fingerling potatoes, washed
• 1 bunch of asparagus, washed and trimmed
  

Directions:

1. Heat the oven to 400°.
2. Pile together all the fresh herbs on a cutting board and chop together. To a large bowl add the herbs, minced garlic, olive oil, 1 tsp salt, 1 tsp pepper. Mix together. Then add chicken thighs and potatoes and toss together.
3. Arrange the lemon slices in one layer in a large shallow roasting pan or baking dish. Place the chicken in a single layer over the lemon slices. Dump potatoes and all of the seasoning over the chicken in a single layer. Bake for 35 minutes.
4. After 35 minutes add asparagus over the chicken and potatoes. Drizzle with olive oil and seasoning with salt and pepper. Return to oven for 10-15 minutes or until all items are cooked.
5. Remove pan from oven. Spoon the juices over the top of the veggies and chicken. Serve immediately!