One-Pan Chicken & Asparagus Bake

Ingredients

• 2 8-ounce boneless, skinless chicken breasts
• 12 ounces baby Yukon Gold potatoes, halved lengthwise
• 8 ounces carrots, diagonally sliced into 1-inch pieces
• 3 tablespoons extra-virgin olive oil, divided
• 2 teaspoons ground coriander, divided
• 3/4 teaspoon salt, divided
• 1/2 teaspoon ground pepper, divided
• 2 tablespoons lemon juice
• 2 tablespoons chopped shallot
• 1 tablespoon whole-grain Dijon mustard
• 2 teaspoons honey
• 1 pound fresh asparagus, trimmed
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh dill
• Lemon wedges

Instructions

1. Position oven rack in upper third of oven; preheat oven to 375°F. Arrange chicken on one half of a large rimmed baking sheet. Arrange 12 ounces potatoes and 8 ounces carrots in a single layer on the other half of the pan. Drizzle the chicken and vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon coriander, ½ teaspoon salt and ¼ teaspoon pepper. Bake for 15 minutes.
2. Meanwhile, whisk 2 tablespoons lemon juice, 2 tablespoons shallot, 1 tablespoon mustard, 2 teaspoons honey and the remaining 2 tablespoons oil, 1 teaspoon coriander, ¼ teaspoon salt and ¼ teaspoon pepper in a small bowl.
3. Remove the pan from the oven; switch the oven to broil. Stir the potato-carrot mixture and move to one side of the pan; arrange 1 pound asparagus in the center of the pan. Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables.
4. Broil until the chicken and vegetables are lightly browned, asparagus is tender-crisp and a thermometer inserted in the thickest portion of the chicken registers 165°F, about 10 minutes. Remove from oven; sprinkle evenly with 2 tablespoons parsley and 1 tablespoon dill. Serve with lemon wedges.