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Asparagus, Carrot, Radish, potatoes- Sheet Pan Chicken with Spring Veggies

1 1/2 pound chicken breast

1 pound asparagus

12 medium radish

1 cup chopped carrot

12 small new potatoes, red or white


1/3 cup olive oil

1 tablespoon lemon juice

2 clove garlic

1/2 teaspoon thyme, dried

1/2 teaspoon rosemary, dried

1/4 teaspoon sage, ground

1/2 teaspoon salt

1/8 teaspoon black pepper, ground

Preheat oven to 425* F. Line a large sheet pan with foil for easier cleanup (optional) Whisk together marinade ingredients in a small bowl (olive oil, lemon juice, garlic, herbs, salt and pepper). Set aside half the marinade. Cut the two chicken breasts in half and toss them with half the marinade. Allow to marinate as veggies are chopped, or prep ahead and allow to marinate for up to a day for optimal flavor. Wash and chop veggies: discard the bottom inch of asparagus, then cut the rest into 1-inch pieces. Remove radishes from bunch. Peel and chop carrots into bite-sized pieces. Cut any potatoes larger than bite-sized in half. When ready to bake, add veggies to the prepared sheet pan and toss in the reserved marinade. Add chicken. Try to space all items evenly on the sheet pan. Bake for 30 minutes, checking and stirring halfway.

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