One-Pan Chicken & Asparagus Bake

2 (8 ounce) boneless, skinless chicken breasts, cut in half crosswise

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

¾ teaspoon salt, divided

½ 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

Directions

Step 1

Preheat oven to 375 degrees F. Place chicken on a clean work surface and cover with plastic wrap. Using a meat mallet, pound the chicken pieces to an even 1/2-inch thickness. Arrange on one half of a large rimmed baking sheet. Arrange potatoes and 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, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 15 minutes.
Step 2

Meanwhile, whisk lemon juice, shallot, mustard, honey and the remaining 2 tablespoons oil, 1 teaspoon coriander, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
Step 3

Remove the pan from the oven; switch the oven to broil. Stir the potato-carrot mixture; arrange asparagus in the center of the pan. Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables. 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 degrees F, about 10 minutes. Remove from oven; sprinkle evenly with parsley and dill. Serve with lemon wedges

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