- 4 boneless chicken breasts
- salt and pepper
- 1 teaspoon garlic powder, divided
- 1 lb. baby potatoes, cut in half (or quarters if large)
- 3/4 lb. asparagus, cut into quarters
- 2 tablespoon olive oil
- 1 tablespoon white vinegar
- 3 tablespoons parmesan
- 4 slices mozzarella
- 1 1/2 cups chopped cherry tomatoes
- 2 cloves garlic, minced
- 6-8 basil leaves, thinly sliced
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon red pepper flakes
1 – Position a rack in the center of the oven and preheat the oven to 425ºF. Drizzle or spray a baking sheet with olive oil or cooking spray.
2 – Place the chicken on one side of the baking sheet, sprinkle both sides of the chicken with a total of 1/2 teaspoon of salt, 1/2 teaspoon of black pepper and 1/2 teaspoon garlic powder.
3 – On the other side of the baking sheet, add the potatoes and toss with olive oil, vinegar, parmesan, remaining garlic powder, 1/4 teaspoon salt and 1/2 teaspoon black pepper. Pop the tray in the oven for 16-23 minutes or until the chicken is almost firm to the touch, mine was done in exactly 20 minutes. Prepare the bruschetta topping which the chicken roasts. During the last 5 minutes of roasting, move the potatoes over and add the asparagus, sprinkle a tiny pinch of salt and pepper, and continue roasting.
4 – Remove the baking sheet from the oven, turn the broiler on, add a slice of mozzarella cheese to each chicken breast and place the baking sheet back in the oven for 1-2 minutes or until the mozz becomes all bubbly. Keep an eye on it though, you don’t want to walk away.
5 – Serve immediately topped with the bruschetta topping.
- Combine all the ingredients for the topping in a bowl along with a pinch of salt and black pepper.
- To make the same recipe with bone-in skin-on chicken breasts, roast the chicken and potatoes at 450ºF for a total of 30 minutes (adding asparagus during the last 5). You may want to omit the mozzarella because when you’ve got that crispy skin, you sorta don’t even need the cheese!