Sheet Pan Bruschetta Chicken

Preheat the oven to 400 degrees.

On a large baking pan, arrange the potatoes on one end and the chicken on the other. Drizzle both sides of the chicken and the potatoes with olive oil and season generously with the salt, pepper and Italian seasoning (1-2 tsp). Toss the potatoes to coat evenly. Bake for 15 minutes.

Remove from the oven and add the mozzarella cheese on top of the chicken, toss the potatoes, and add the asparagus to the center. Drizzle the asparagus with olive oil and season with a pinch of salt and pepper. Continue to bake for another 10-15 minutes until cheese is melted, potatoes are tender and the chicken is cooked through.

Top the chicken with bruschetta and add some grated parmesan on top of everything. Serve with fresh lemon. Serves 4.

Note: Cut the potatoes very small (as shown) to ensure they cook in time. You can also microwave them for 5 minutes prior to cooking to make sure they’re tender.