Roasted Herb Chicken & Vegetables

Who said healthy eating has to be bland or boring? This roasted chicken recipe brings together rich, comforting flavors while keeping it simple and satisfying—perfect for anyone embracing intuitive eating. With tender chicken breast coated in a creamy, herbaceous mayo blend and paired with crispy roasted potatoes and bright, fresh asparagus, this dish offers a balanced mix of textures and flavors. Incorporating all the nutrients to crush hunger (protein, fiber, fat, complex carbs)!—just let your body lead the way and enjoy every bite! Let's get cooking.

The magic of this recipe is in the herb mayo coating. As the chicken roasts, the mayo locks in moisture, resulting in an incredibly juicy, tender bite every time. The shredded parmesan adds a delightful touch of umami, while the herb mix creates a beautiful golden-brown crust that crisps up to perfection. The roasting process caramelizes the mayo and herbs, giving each bite a wonderful depth of flavor that makes this dish anything but ordinary.

Gather Your Ingredients

Yields 2

• 2 heaping tbsp mayo

• 1/2 tbsp Mrs. Dash Original

• 1 tbsp dried Chives

• 2 tbsp shredded parmesan cheese (asiago also works great)

• 1 chicken breast, butterflied in half

• 1 russet potato, diced

• ~12 asparagus, woody ends trimmed

• Canola oil, or other high-temperature cooking oil. If not using spray, then ~1 Tbsp

• Salt and pepper to taste

Directions

1. Preheat oven to 425 degrees F

2. Make the herb mixture: To a bowl, combine mayo, dried chives, Mrs. Dash, and shredded parmesan cheese and mix.

   
   

1. Line your baking sheets with parchment paper. I have 3 different-sized baking sheets. If you have a large enough sheet pan to fit the potatoes, chicken, and asparagus together then that is fine. Just remember to add the asparagus to the pan about mid-way through roasting- See step 8.

2. Scatter the diced potatoes on a sheet pan then lightly oil and season with salt and pepper. Make sure the pan is not overcrowded to ensure crispiness.

3. Spread out the asparagus on a sheet pan then lightly oil and season with salt and pepper.

4. Transfer each half of the chicken breast to a sheet pan and lightly oil and season both sides with salt and pepper

5. Spread the herb mixture over the top of each chicken in an even layer

   
   

1. Start roasting the chicken and potatoes in the oven for 13 minutes, then add in the asparagus and roast everything for an additional 12 minutes (25 minutes in total). Check for if the chicken is cooked through and potatoes are crispy. Let the chicken rest for a few minutes before serving.

2. To serve, I like to have a bed of potatoes with the chicken laid over top and asparagus to the side.

   
   

The best part? This meal is as simple as it is delicious—everything comes together on a single sheet pan, making cleanup a breeze. You get a perfectly balanced plate with protein-packed chicken, fiber-rich potatoes, and nutrient-dense asparagus, all with minimal effort. It’s a wholesome, comforting dish that makes nourishing your body feel easy and enjoyable. Embrace the simplicity and savor each flavorful bite!