This flavorful sheet-pan meal is a perfect solution for busy weeknights. Packed with protein, vegetables, and crispy potatoes, it's a complete and satisfying dinner all on one pan. The key to this dish lies in the halal chicken, bursting with freshness and delivering a delightful crunch with every bite.

Gathering the Ingredients:

For this recipe, you'll need:

• For the Chicken:

  • Boneless, skinless chicken breasts or thighs (4 pieces)
  • Olive oil
  • Salt and freshly ground black pepper
  • Dried herbs of your choice (e.g., thyme, rosemary, oregano, parsley) - about 2 tablespoons
  • Breadcrumbs (panko breadcrumbs work well for extra crunch) - about ½ cup

• For the Roasted Vegetables:

  • Baby potatoes (about 1 pound), halved or quartered depending on size
  • Asparagus (1 pound), trimmed
  • Olive oil
  • Salt and freshly ground black pepper

Bringing it Together:

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

2. Prep the Chicken: Pat the chicken breasts or thighs dry with paper towels. Season them generously with salt and pepper.

3. Create the Herb Crust: In a shallow dish, combine your chosen dried herbs and breadcrumbs. You can use a mortar and pestle to grind the herbs for a more fragrant crust.

4. Coat the Chicken: Dip each piece of chicken in olive oil, then coat it thoroughly in the herb and breadcrumb mixture, pressing gently to ensure it adheres.

5. Roast the Potatoes: In a separate bowl, toss the halved or quartered potatoes with olive oil, salt, and pepper. Spread them out on the prepared baking sheet in a single layer.

6. Assemble the Pan: Nestle the herb-crusted chicken pieces on top of the potatoes. Add the trimmed asparagus around the chicken and potatoes, ensuring everything fits comfortably on the pan.

7. Roast to Perfection: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the potatoes and asparagus are tender-crisp.

8. Rest and Serve: Once cooked, remove the pan from the oven and let it rest for 5 minutes before serving. This allows the juices in the chicken to redistribute for a more flavorful result.

Tips and Variations:

• Fresh Herbs: If you have fresh herbs on hand, roughly chop them and use them instead of dried herbs for an extra burst of flavor.
• Spice it Up: Add a pinch of red pepper flakes to the herb and breadcrumb mixture for a touch of heat.
• Lemon Zest: For a brighter flavor, incorporate some grated lemon zest into the herb crust.
• Vegetable Options: Feel free to substitute the potatoes with other root vegetables like sweet potatoes, carrots, or parsnips. Adjust roasting times based on the chosen vegetables.

This one-pan herb-crusted chicken with roasted potatoes and asparagus is a fuss-free and flavorful meal that's sure to please. So preheat your oven, gather your ingredients, and enjoy a delicious and satisfying dinner in no time!