One-Pan Chicken & Asparagus Bake

Cook potatoes and carrots longer

Didn't really follow the cooking instructions. Here's what I did and it turned out really yummy: - Potatoes in the oven first on their own pan for 15 min. Added carrots and went for another 20. Moved those to the bottom and turned on broiler. - Broiled just the chicken on its own pan for 3 minutes. Flipped and added asparagus. Broiled another 3. Flipped chicken and put sauce only on the chicken. Tossed the asparagus. Broiled another 3. Done! I kept the rest of the sauce on the side for dipping. There's no way this would've fit into one pan, however I did more than 12oz of potatoes. My method ensured proper cooking of the potatoes/carrots. They got a little crispy and continued to cook while I broiled the chicken and asparagus. I also didn't want the sauce over everything and it was nice to dip when we wanted. :)

OMG, this was amazing! Healthy, satisfying, and seasoned perfectly. It was also very easy to prepare. I noticed in the recipe comments that some people trying to make this were struggling, so here are some tips that I think helped me succeed... The cook time and temperature were perfect for me, using convection, with the rack set in the third position from the bottom. I divided the recipe between two cookie sheets lined with parchment and positioned the vegetables towards the back of the oven. I quartered the potatoes and sliced the carrots on the thin side. Also, the recipe doesn't mention it, but you'll want to butterfly and split the breasts before pounding them out. My broiler automatically turns on at 500 degrees, and this was PERFECT. The seasoning needs absolutely no adjustments... it was wonderful! We'll definitely have this meal in our rotation.

Sweet and tasty. I made the marinade with just 1tsp of djon mustard as im not a big fan of mustard. I also added garlic + herb salt to the marinade. It topped it off nicely.