Chicken with garlic potatoes and asparagus

Ingredients:

• 450 g potatoes, cut into 2.5 cm pieces.
• 1 head of garlic, cloves peeled
• 3 tablespoons extra-virgin olive oil
• 4 boneless, skinless chicken breasts (about 170g each)
• 1 bunch medium asparagus (about 450g), tough ends trimmed and stalks halved
• 2 cups grape tomatoes
• 0.5 cup grated Parmesan (about 30 g)
• 1/4 cup chopped fresh parsley
• 2 tsp finely grated lemon zest

Preparation:

1. Place a rimmed baking sheet on the bottom rack of the oven and preheat the oven to 425°F (220°C). Toss the potatoes and garlic cloves in a bowl with 1 tablespoon olive oil, 1/4 teaspoon salt, and freshly ground black pepper; set aside.
2. Sprinkle the chicken with 1/2 teaspoon salt and a few turns of the black pepper grinder. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to a hot baking sheet. Arrange the potatoes and garlic around the chicken; do not wash the bowl. Bake until the chicken is cooked through, about 5 minutes. Transfer the chicken to a plate and cover with foil; leave the potatoes and garlic on the baking sheet.
3. Add the asparagus and tomatoes to the same bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Place on a baking sheet along with the potatoes. Bake until the vegetables are tender and the tomatoes are beginning to burst, 13 to 15 minutes.
4. Remove the baking sheet from the oven and set the oven to broil. In a small bowl, combine the Parmesan, parsley, and lemon zest. Transfer the chicken to the vegetables and sprinkle with the Parmesan mixture. Grill until golden brown, 1-2 minutes.