Grilled Chicken & Roasted Sides
Perfectly seared chicken breast with beautiful grill marks, paired with crispy roasted potatoes and asparagus. Everything cooks on one sheet pan in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 2 breast chicken breast
- 1 lb roasted potatoes
- ½ lb asparagus
- 3 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Pat chicken dry and season both sides generously with salt and pepper.
- 2
Heat 1 tbsp oil in a heavy skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear chicken 6 minutes per side without moving until internal temp hits 165°F and edges are golden.
- 4
Toss potatoes and asparagus with remaining oil, salt, and pepper on a separate sheet pan.
- 5
Roast vegetables at 425°F for 18-20 minutes until potatoes are crispy and asparagus chars at tips.
- 6
Rest chicken 3 minutes, then serve alongside the roasted vegetables.
Tools you’ll need
- 12-inch heavy skillet
- sheet pan
- meat thermometer
- tongs
- baking sheet
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