Instructions

• Preheat oven to 425°F.
• In a small bowl whisk together the juice of 2 lemons, 1 ½ teaspoons fresh thyme, 2 cloves minced garlic, 3 tablespoons olive oil, and a pinch of salt and pepper. Set aside.
• Place the 1 ½ pounds boneless skinless chicken breasts in a large bowl. Pour half of the mixed marinade over the chicken, toss to coat evenly, and let the chicken marinate at least 15 minutes while you prepare the vegetables. Reserve the remaining half of the marinade for later.
• Meanwhile, halve or quarter the 1 pound golden potatoes so pieces are roughly the same size. Spread the potatoes in a single layer on a large rimmed baking sheet and season them with salt and pepper.
• Arrange the marinated chicken breasts among the potatoes on the baking sheet. Pour 1 tablespoon of the reserved marinade over the potatoes and toss the potatoes with your hands (or a spatula) to coat evenly.
• Roast the chicken and potatoes in the preheated oven for 15 minutes.
• While the pan roasts, trim the 1 pound asparagus if needed and leave the 1 pint grape tomatoes whole. After the initial 15 minutes, remove the sheet pan from the oven and make space for the asparagus and tomatoes.
• Add the asparagus and grape tomatoes to the sheet pan. Season them with salt and pepper, pour the remaining reserved marinade over the vegetables, and toss gently to coat.
• Return the sheet pan to the oven and roast for another 8–10 minutes, then switch the oven to broil and broil 2–3 minutes more, watching carefully, until the chicken is cooked through (internal temperature reaches 165°F) and the vegetable edges are golden.
• Remove the sheet pan from the oven. Plate the chicken and vegetables, finish with a squeeze of juice from the lemon wedges, and sprinkle with additional fresh thyme before serving.