I am excited to bring you a recipe for a complete meal! I consider a "complete meal" to be a meal that contains a protein, a vegetable and a starch. This recipe contains chicken (protein), asparagus (vegetable) and potatoes (starch). Therefore, if you make this recipe as instructed, you won't have to worry about any additional side dishes. All of your nutritional bases will be covered. Also, cleanup will be easy too! The oven roasted potatoes & asparagus are cooked on a single sheet pan and the grilled chicken is cooked outside on the grill. A recipe that is easy, nutritious and has minimal cleanup is a WIN in my book!
Oven Roasted Potatoes & Asparagus:
- Potatoes - I have roasted many, many potatoes over the years and have concluded that baby potatoes yield the best results! Baby potatoes are sometimes called new potatoes, creamers or two-bite potatoes. They can be as small as a marble, but on average are the size of a golf ball. Baby potatoes are thin-skinned and creamy and moist on the inside when cooked. They also cook very quickly!
- Olive oil
- Salt - I prefer to use course kosher salt. I find I have better control of how much salt I am adding when using a course salt.
- Garlic powder - I am sure this is not a surprise ingredient... If you are a loyal reader of my blog then you know that almost every recipe I write includes garlic powder!
- Parmesan cheese (grated)
- Asparagus - I am writing ALL of the asparagus recipes right now because asparagus is in-season at the moment. I highly recommend taking advantage of ingredients when they are in-season. You will taste the difference and most-likely spend less at the grocery store too.
- Chicken breast (boneless & skinless)
- Olive oil
- Soy sauce
- Brown sugar
- Your favorite all-purpose seasoning - my favorites include Simply Organic All Purpose Salt-Free Spice Right Blend (can be purchased here), Field Day Organic Signature Grilling Seasoning (can be purchased here) and Mrs. Dash Salt-Free Original Seasoning Blend
How to make Oven Roasted Potatoes & Asparagus with Grilled Chicken
Make your grilled chicken marinade by combining the olive oil, soy sauce, lemon juice, brown sugar and all purpose seasoning. Marinate your chicken breast for at least 30 minutes. Marinate for a longer period of time for a stronger flavor. Do not exceed 24 hours.
Preheat your oven to 425 degrees Fahrenheit. Place your sheet pan in the oven while it is preheating and while you are prepping the potatoes. Potatoes are less likely to stick to a hot sheet pan.
Prep your potatoes. Cut them into wedges and place them into a medium sized mixing bowl. Evenly coat the potatoes with the olive oil, salt, pepper, garlic powder and parmesan cheese.
Pour the potatoes onto the hot sheet pan. Spread them out so that they are in an even layer. Keep the potatoes to one side of the sheet pan so that you have room to add the asparagus after the potatoes have cooked for 15 minutes.
Cook the potatoes in your oven preheated to 425 degrees for 15 minutes. While the potatoes are cooking, prepare the asparagus. Start by cutting the tough ends off of the asparagus. This is usually the bottom 1- 2 inches. Put the asparagus in the same mixing bowl that you used for the potatoes. Evenly coat the asparagus with olive oil, salt, garlic powder and parmesan cheese.
Remove the potatoes from the oven after they have cooked for 15 minutes. The potatoes will not be finished cooking yet. Do not try to move the potatoes around or flip them! They will still be stuck to the pan and you will end up making a mess of them. Just leave them alone. Place the asparagus on the empty half of the pan. Put the sheet pan back into the oven and cook for 15 more minutes.
After the potatoes have cooked for 30 minutes total and the asparagus has cooked for 15 minutes, remove them both from the oven. The asparagus should be tender with crispy tops. The potatoes should easily release from the sheet pan and be brown & crispy on the side that was touching the pan. After the potatoes are cool enough to eat, they will be soft and creamy on the inside.
Now it's time to grill your chicken! Heat your grill up until the temperature gauge is reading 400-450 degrees Fahrenheit. Grill each chicken breast for about 6 minutes per side - 12 minutes total. Resist the urge to walk away from your grill while your chicken is cooking! You want to make sure that your grill stays between 400 and 450 degrees. You also want to make sure no oil from your chicken drips down into the flames causing the grill flames to jump up and scorch your chicken breast.
FAQs & Tips
- FAQ: Is this a good meal prep recipe? Yes! Leftovers can be stored in an air-tight container in the fridge for about 4 days.
- FAQ: Is this a healthy meal? Yes! Like I said at the beginning of this post, this recipe is nutritionally balanced. Meaning it covers multiple nutritional requirements. Specifically, this recipe will provide you with a balance of protein, carbohydrates and fat.
- FAQ: Do I need to make any extra side dishes to go with this meal? No, I don't think you do. However, I think my recipe for No-Knead Bread would be excellent served along side this dinner!
- Tips: Don't forget to heat up your sheet pan in the oven while it is preheating! This will prevent your potatoes from sticking to the pan after they are finished cooking.
- Tips: You can add more salt to the potatoes and asparagus after they have finished cooking and you have taste tested them. My theory is that you can always add more salt if needed but you can't take it away once it's in there! So I prefer to go light at first and then add more at the end if preferred.
- Tips: Watch over your grill while you are cooking your chicken. You want to make sure your grill is maintaining the correct temperature. You also want to make sure flames don't jump up and catch your meat on fire. Unfortunately if that happens their is a good chance that dinner is ruined.
For the grilled chicken & marinade:
- 2 pounds boneless skinless chicken breast
- ¼ cup olive oil
- ¼ cup soy sauce
- ¼ cup brown sugar
- Juice from 1 large lemon or 2 small lemons
- 2 tablespoons all-purpose seasoning
For the roasted potatoes:
- 1.5 - 2 pounds baby potatoes
- 2 tablespoons olive oil
- ¾ teaspoons course kosher salt
- 2 teaspoons garlic powder
- 1 tablespoon grated parmesan cheese
- ⅛ teaspoon pepper
For the roasted asparagus:
- 1 pound asparagus spears
- 1 tablespoon olive oil
- ⅛ teaspoon course kosher salt
- ¼ teaspoon garlic powder
- 1 teaspoon parmesan cheese
- Make the grilled chicken marinade. In a small mixing bowl or a mason jar, combine the olive oil, soy sauce, brown sugar, lemon juice and all purpose seasoning. Whisk in a bowl or shake up in a mason jar to combine.
- Pour the marinade over the chicken breast. Marinate chicken for at least 30 minutes or up to 24 hours in the refrigerator.
- Preheat your oven to 425 degrees Fahrenheit. Place the sheet plan you plan on using for the potatoes and the asparagus in the oven while the oven is preheating.
- Prepare your potatoes. Cut the potatoes into wedges and place the wedges into a medium sized mixing bowl. Coat the potato wedges with the olive oil, salt, garlic powder, parmesan cheese and pepper. Add each ingredient one at a time and stir the potatoes after each addition.
- When your oven is done preheating, remove the sheet pan from the oven. Pour the seasoned potato wedges onto the hot sheet pan. Arrange the potatoes so that they only take up half of the sheet pan. Try to space them out at much as possible while still leaving an empty space on the other half of the sheet pan. Put them in the oven and roast for 15 minutes.
- While the potatoes are roasting, prepare the asparagus. Cut the tough bottom ends off of the asparagus. Place the asparagus into the same mixing bowl that the potatoes were in. Evenly coat the asparagus with the olive oil, salt, garlic powder and parmesan cheese.
- After the potatoes have roasted for 15 minutes, remove them from the oven. Do not try to move the potato wedges around. They will stick to the pan and you will make a mess of them. They will easily release from the pan when they are finished cooking. Add the asparagus to the other half of the sheet pan in the reserved space. Place the sheet pan back into the oven and continue roasting for 15 minutes more. Remove from the oven after they are finished cooking.
- For the grilled chicken: Start your grill and turn the burners on medium-high. Let your grill warm up until it reaches a temperature of 400-450 degrees Fahrenheit. Maintain this temperature throughout the entire cook time.
- After your grill has heated up, place the marinated chicken breast onto the grill. Grill the chicken breast for 6 minutes, flip and grill for another 6 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Remove the chicken from the grill after it has finished cooking. Serve the grilled chicken along side the roasted potatoes and asparagus with a squeeze of lemon over top. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 30
- Category: dinner
- Method: roasting
- Cuisine: American
- Diet: Gluten Free
Keywords: oven roasted potatoes & asparagus, grilled chicken