Careme

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL! 1 lb $5.49
• Fresh Asparagus 1 lb $5.99
• Kroger® Yellow Onion 3 lb Bag 1 medium onion $3.49
• Kroger® Fresh Lemons Bag 1 lemon $4.99
• Kroger® Russet Potatoes 1 lb $2.99
• Kroger® Fresh Grape Tomatoes 10 oz $3.99
• Garlic 2 cloves $1.50
• Pantry: olive oil 2 1/2 tablespoons
• Pantry: dried oregano 1 teaspoon
• Pantry: kosher salt 1 1/4 teaspoons
• Pantry: black pepper 3/4 teaspoon
• Pantry: butter 1 tablespoon

Instructions

1. Preheat the oven to 425°F. Scrub 1 lb Kroger® Russet Potatoes and cut them into 3/4-inch wedges. Peel 1 medium Kroger® Yellow Onion and cut it into thick wedges. Trim 1 lb Fresh Asparagus, cutting off the woody ends. Halve 10 oz Kroger® Fresh Grape Tomatoes. Finely mince 2 cloves Garlic. Zest 1 lemon and juice half of it; cut the remaining half into wedges for serving.
2. Toss the 1 lb potato wedges with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano. Spread the potatoes on one side of a sheet pan in a single layer. Roast for 15 minutes.
3. While the potatoes start roasting, pat dry 1 lb Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL! If the breasts are thick, slice horizontally into 2 thinner cutlets. Season the chicken with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and the remaining 1/2 teaspoon dried oregano.
4. Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the chicken for 3 to 4 minutes on the first side until golden, then turn and cook 2 minutes more on the second side. Transfer the skillet off the heat briefly.
5. After the potatoes have roasted 15 minutes, add the asparagus, onion wedges, and halved tomatoes to the open side of the sheet pan. Toss the vegetables with 1/2 tablespoon olive oil and a pinch of salt. Return the sheet pan to the oven. Place the skillet with the chicken in the oven as well. Roast 8 to 10 minutes, until the chicken reaches 165°F and the asparagus is tender-crisp.
6. Set the chicken on a plate to rest. Put the skillet back on the stove over medium heat. Add the minced garlic, 1 tablespoon butter, the lemon zest, and 2 tablespoons lemon juice. Stir for 30 seconds, then add 2 tablespoons water to loosen the browned bits into a quick sauce. Swirl until glossy.
7. To plate, spoon the roasted potato wedges slightly off-center on each plate. Lean the chicken cutlets against the potatoes, then arrange the asparagus and roasted onion in a loose bundle alongside. Scatter the blistered tomatoes over the top for color. Spoon the lemon-garlic pan sauce over the chicken and finish with a final squeeze of lemon if desired.