10ouncesbaby gold potatoes, halved or quartered2 cups
Garnishes:
1lemonsliced into wedges
Chopped fresh parsley
Instructions
Preheat the oven to 425 degrees.
Whisk the marinade ingredients together in a small bowl.
Add the chicken and half of the marinade to a large bowl and toss to evenly coat. Let the chicken marinate for at least 15 minutes.
Prep and cut the veggies. Spread the radishes, potatoes, and chicken out on a large baking sheet. Season the veggies with salt and pepper. Pour 2 tablespoons remaining marinade over the veggies and toss with your hands to coat.
Roast the radishes, potatoes, and chicken in the oven for 15 minutes. Make room on the sheet pan and add the carrots and asparagus. Season with salt and pepper, pour 1 tablespoon of the remaining marinade over the uncooked veggies, and toss to coat.
Return the sheet pan to the oven and roast for another 15-20 minutes until the chicken is cooked through and the edges of the veggies are golden brown.
Plate the chicken and vegetables and finish with a squeeze of lemon juice over the top, a sprinkling of fresh parsley, and/or a drizzle of any remaining marinade.