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Sheet Pan Chicken with Potatoes, Carrots and Asparagus

Our dinner was served al fresco (outside) with homemade sourdough multigrain bread, cheese & lemon wedges.

Sheet pan dinners are popular for a good reason: everything cooks together in one pan at the same time. Clean-up is a breeze. About the only thing easier is ordering take-out, but trust me, you don't want to do that. This home-cooked meal is healthier and way more delicious.

The recipe is adapted from Eating Well, whose directions call for first sprinkling the chicken and veggies with ground coriander, salt and pepper and then later basting everything with a combination of the remaining coriander, lemon juice, shallot, honey and Dijon mustard. Truth be known, I made it this way and it was really tasty, but it's a bit laborious for those who don’t want to spend a lot of time prepping. Lazy cooks can just sprinkle everything with salt, pepper and olive oil and serve with lemon wedges and have similar results. The success of this recipe is in how quickly and evenly everything cooks.

Note: when broiling, set your oven rack about 8-10 inches from the heat source and watch carefully. Food can go from perfectly cooked to burned with the turn of the head.

2 (8 oz.) boneless, skinless chicken breasts, cut in half crosswise

12 oz, baby Yukon Gold potatoes, halved lengthwise

8 oz. carrots, diagonally sliced into 1-in. pieces

3 Tbsp. extra-virgin olive oil, divided

2 tsp. ground coriander, divided

¾ tsp. salt, divided

½ tsp. ground pepper, divided

2 Tbsp. lemon juice

2 Tbsp. chopped shallot

1 Tbsp. whole-grain Dijon mustard

2 tsp. honey

1 lb. fresh asparagus, trimmed

2 Tbsp. chopped fresh flat-leaf parsley

1 Tbsp. chopped fresh dill

Lemon wedges

Preheat oven to 375 degrees F. Place chicken on a clean work surface and cover with plastic wrap. Using a meat mallet, pound the chicken pieces to an even 1/2-inch thickness. Arrange on one-half of a large rimmed baking sheet.

Arrange potatoes and carrots in a single layer on the other half of the pan.

Drizzle the chicken and vegetables with 1 Tbsp. oil; sprinkle with 1 tsp. coriander, 1/2 tsp. salt and 1/4 tsp. pepper.

Bake for 15 minutes.

Meanwhile, whisk lemon juice, shallot, mustard, honey and the remaining 2 Tbsp. oil, 1 tsp. coriander, 1/4 tsp. salt and 1/4 tsp. pepper in a small bowl.

Remove the pan from the oven; switch the oven to broil with the oven rack about 8-10 inches from the heat source. Stir the potato-carrot mixture and arrange asparagus in the center of the pan.

Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables. Broil until the chicken and vegetables are lightly browned, asparagus is tender-crisp and a thermometer inserted in the thickest part of the chicken registers 165 degrees F, about 10 minutes. Watch carefully so as not to burn.

Remove from oven; sprinkle evenly with parsley and dill. Serve with lemon wedges.

Serves 4: (1 piece chicken, 3/4 cup potato-carrot mixture & 6 asparagus spears each)

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