One Pan Honey Lemon Chicken with Potatoes and Asparagus

INSTRUCTIONS

1. Combine the lemon juice, honey, soy sauce, ginger, garlic, half of the parsley, salt, and pepper in a bowl and mix well. Pour two-thirds of the honey-lemon mixture into a separate bowl, add the chicken, and marinate in the fridge for 30 minutes.
2. Meanwhile, wash the baby potatoes and asparagus, then pat them dry. Add the olive oil to a large bowl, then toss the potatoes and asparagus in the oil until evenly coated. Season with salt and pepper. Separate them onto different plates and set aside.
3. Line a baking sheet with foil or parchment paper. Arrange the chicken on the sheet and season lightly with salt. Place the lemon slices on top of the chicken and cover with foil.
4. Insert the cooking pan into the roast level in the oven and close the door. Select Roast and set the temperature to 365°F / 185°C for 38 minutes. Press Start.
5. When the remaining time reaches 18 minutes, uncover the chicken, remove the foil, and place the chicken directly on the cooking pan. Continue to cook.
6. When the oven displays the Turn Food sign, open the door and carefully flip the chicken using tongs. Arrange the asparagus around the chicken and pour the remaining honey-lemon mixture over the chicken, asparagus, and potatoes. Close the door and continue cooking.
7. When cooking ends, leave the cooking pan in the oven for a couple of minutes before removing it. Divide the chicken breasts, asparagus, and potatoes onto 4 serving plates and serve immediately.