Sheet Pan Lemon Herb Chicken & Asparagus with Baby Potatoes

1Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

2In a large bowl, toss the halved or quartered baby potatoes with 1.5 tbsp of olive oil. Generously sprinkle 1 tbsp of Matheson Food Company Original Seasoning over the potatoes. Toss well.

3Spread the seasoned potatoes in a single layer on one half of the prepared sheet pan. This gives them a head start on cooking and ensures they get nice and crispy.

4In the same bowl, add the boneless, skinless chicken thighs. Drizzle with the remaining 1.5 tbsp of olive oil. Sprinkle 1-1.5 tbsp of Matheson Food Company Original Seasoning over the chicken, making sure to coat both sides. Rub it in well to let the flavours infuse the chicken.

5Arrange the seasoned chicken thighs on the other half of the sheet pan, leaving some space between pieces.

6Place the sheet pan in the preheated oven and roast for 20 minutes.

7Meanwhile, in a small bowl, toss the asparagus spears with a tiny drizzle of olive oil (about 1 tsp). Lightly sprinkle with 1/2 tsp of Matheson Food Company Original Seasoning.

8After 20 minutes, carefully pull the sheet pan out of the oven. Add the seasoned asparagus to any empty spaces on the pan. Tuck the thin lemon slices among the chicken and vegetables.

9Return the sheet pan to the oven and continue roasting for another 10-15 minutes, or until the chicken is cooked through so that the internal temperature reaches 165°F (74°C), the potatoes are tender and golden, and the asparagus is bright green and slightly tender-crisp.

10Once out of the oven, squeeze the juice from the remaining half of the fresh lemon directly over the entire sheet pan. For an extra pop of colour, sprinkle with fresh chopped parsley if desired. Serve hot and enjoy!